Put garlic scapes in your food processor and pulse for 30-45 seconds.
Add in the pine nuts and pulse again for 30-45 seconds. Scrape the sides of the bowl if needed.
Add the olive oil, parmesean cheese, and lemon juice. Pulse until ingredients are combined.
Add basil and process until you've reached your desired consistency. Add salt to taste and serve immediately.
Notes
If pesto is too thick, add warm water, 1 tsp. at a time and mix. Can be stored in the freezer for up to 6 months if desired. In a small container, add pesto and pour olive oil over it; enough to cover it.