Pulse garlic scapes with pine nuts in a food processor until finely chopped. Add parmesan and pulse twice. With motor running, slowly add oil through feed tube until almost smooth. Add lemon juice and salt. Season with pepper.
Use pesto right away over pasta, crostini, salad and pizza or transfer to a glass jar, seal and refrigerate up to 3 days. It can be frozen in ice cube trays for future use up to a month.
Use garlic scape pesto in the same way you would use in any pesto: toss with pasta, salad dressing, or toss with vegetables like blanched green beans.