Heat a skillet over medium low heat. Add pine nuts and toast until nice and lightly golden, stirring frequently, about 2 minutes.
Trim off bulb and top ends and give them a rough chop.
In a food processor, combine toasted nuts, scapes, lemon juice, zest, salt and pepper. Process until combined, about 30 seconds.
While processor is still running, slowly drizzle in olive oil.
If using right away, stir in parmesan cheese.
If freezing, add the cheese when ready to use pesto.