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Wash the garlic scapes, trim off the woody ends and the flower bulb (if any), then cut them into small pieces. If you're using unroasted nuts, roast them until cooked.
Add all the ingredients to the blender and blend for 30 seconds to 1 minute. Then, open the blender, stir the mixture well, and blend for another 1–2 minutes until smooth.
Transfer the pesto to a clean and dry jar. Thanks to the olive oil, you can store the garlic scape pesto in the refrigerator for up to 2 weeks. If you'd like to keep it longer, divide the pesto into small cubes using an ice cube tray. This way, the pesto can be stored for up to 6 months.