1 cup garlic scapes, chopped (about 10 to 12 scapes)
1/4 cup raw sunflower seeds
1/2 cup extra virgin olive oil
1/2 cup basil leaves (or arugula)
1/4 cup Parmesan cheese (or 1/4 cup cashews and 1 teaspoon nutritional yeast)
Juice of one lemon
Place the garlic scapes in a food processor and pulse for 30 seconds. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl. Add the olive oil and process on high for 15 seconds. Add the Parmesan cheese (or vegan alternative) and pulse until the ingredients are combined.
Wait until right before serving to add the basil and lemon juice, and process until reaching the desired consistency. Add salt to taste and serve on pasta or as a dip.