1 cup grated Parmesan cheese
   1 tbsp. lemon juice
   1 lb. garlic scapes, in 2" pieces
   ½ cup Extra Virgin Olive Oil

   Blend scapes and lemon juice in a food processor, drizzling
   oil olive in as it blends. You can make it smooth or leave a little
   texture. When adding the cheese, pulsing vs. steady running keeps
   it from getting sticky. This can be stored in the fridge for a few days,
   or packed in freezer jars with 1" headroom, labeled, and frozen.