In food processor, process garlic scapes until nicely pureed. Remove from food processor and clean food processor.
In clean food processor, process almonds until finely ground.
Mix scapes and almonds in food processor. Process until well mixed.
Very slowly pour oil into food processor to emulsify the scapes/nut mixture. If it's not mixing well, open food processor and scape down the sides.
Add cheese and process well.
Add lemon juice and pepper. Process until mixed.
Store in clean glass containers. Pesto should keep for about 2 weeks in the fridge. If you aren't going to eat it right away, freeze it.
If you find the garlic scapes too spicy, you can blanch some of them before you make the pesto. Place in hot water for about 10 seconds. They will turn bright green. When you blanch them they lose most of their flavour so the best is to mix about 30% blanched scapes with 70% raw to make the pesto zippy but not overpowering.
Can substitute almonds for other nuts like pistashio or sunflower seeds.