Swapping out more mature bulb garlic with just-in-season garlic shoots, while supplementing the basil with arugula and parsley, gives this scape pesto a bright and spring-like freshness that is great on anything from pasta to grilled fare to tomatoes and fresh mozzarella.
Place the scape, basil, parsley and arugula in the work bowl of a food processor and pulse 8 – 10 times until coarsely chopped.
Add the remaining ingredients, except the olive oil, and pulse again to combine. With the motor running, add the olive oil in a thin stream until combined and desired texture is reached, scrapping down the side of the workbowl as necessary.
Store in the refrigerator in an airtight container.
Serve on pasta – hot or cold; top a tomato and fresh mozzarella Caprese; spoon onto grilled chicken, steaks, fish or vegetables; or slather on a sammy.