250 ml olive or sunflower oil
1 lemon pressed into juice (about 50 ml)
1 bunch arugula
1 bunch garlic scapes (~10 stems)
30 g grated parmesan cheese (or romano)
1⁄2 tsp salt
Chop up the garlic scapes and arugula in small pieces and put aside separately.
Put the oil and the garlic scapes in a blender and run until smooth. You will have to stop the blender periodically, mix the content and start it again.
Add the lemon juice and the arugula, run blender until smooth. You may have to press down the arugula with a wooden spoon.
Add salt and parmesan and run the blender again.
The pesto can be stored in the refrigerator and served with pasta. It can also be preserved in the freezer for later use.