Garlic Scape Pesto

1 Tablespoons lemon juice, separated

1/4 lb garlic scapes, chopped roughly

1/2 cup olive oil

1/2 cup (or less) freshly grated parmesan or asiago cheese

2 Tablespoons of toasted walnuts, optional

Puree scapes, olive oil, lemon juice & walnuts(optional) in a blender or food processor until almost smooth.  Gently stir in the cheese. Taste and then adjust juice and salt to taste.

Refrigerate and use within 3 days. This may be stored frozen and I recommend freezing without adding the cheese and then adding the cheese once you thaw to serve.