You can use any combination of greens or nuts in this recipe. Works well over pasta or as sauce on pizza or as a dip.

2 c garlic scapes or garlic chives, cut into bits & the flower head discarded
1 – 2 c arugula, spinach, Swiss chard, mizuna, or mustard greens
1/2 c walnuts, pine nuts, or almonds
1/4 – 1/3 c olive oil
Juice of 1/2 - 1 lemon (to taste)
1/2 t kosher salt and black pepper to taste
1/2 t chili pepper flakes (optional)

2 c garlic scapes or garlic chives, cut into bits & the flower head discarded 1 – 2 c arugula, spinach, Swiss chard, mizuna, or mustard greens 1/2 c walnuts, pine nuts, or almonds 1/4 – 1/3 c olive oil 1/2 t kosher salt and black pepper to taste 1/2 t chili pepper flakes (optional)

Combine the garlic scapes or chives, greens and nuts in the bowl of a food processor or blender. Pulse a few times. Let the machine run and slowly pour in half the amount of oil along with the lemon juice, salt, pepper and chili flakes, if using. Slowly add the remaining oil until you reach the desired consistency (you may not need all the oil). Store in a lidded jar in the fridge for a week or freeze.