Trim the tough ends of the garlic scapes and chop them into smaller pieces.

In a dry skillet over medium heat, toast the pine nuts until golden brown, stirring frequently.

In a food processor, combine the chopped garlic scapes, toasted pine nuts, grated Parmesan, salt, and pepper. Pulse until finely chopped.

With the processor running, slowly drizzle in the olive oil until well combined and a smooth paste forms. Adjust salt and pepper to taste.

Use immediately, or transfer to an airtight container. Cover the surface with a thin layer of olive oil to maintain color.