Prep the scapes. Trim the bulb from the top of each scape and cut off any woody or dry section at the base — the same way you'd trim asparagus. Cut the remaining curly stem into rough 2–3 inch pieces so the food processor can handle them easily.

Pulse the dry ingredients. Add the scapes, pine nuts, parmesan, and lemon juice to the food processor. Pulse in short bursts until the mixture starts to break down into a rough, crumbly paste — about 10–12 pulses. Scrape down the sides.

Stream in the oil. With the processor running, pour in the olive oil in a slow, steady stream. Continue processing until the pesto comes together to your preferred texture — 20 to 30 seconds for a slightly chunky result, longer for something smoother.

Season and taste. Scrape into a bowl and taste. Add salt as needed — go slowly, since the parmesan is already salty. Add another small squeeze of lemon if you want more brightness.

Use immediately or store. Transfer to a jar, smooth the top, and drizzle a thin layer of olive oil over the surface to keep it from oxidizing. Refrigerate for up to one week, or freeze for several months.