Arugula and Garlic Scape Pesto

2 bunches Red Dog Farm Garlic Scapes, cut into bits, discard tips of the flower head
1/4 lb. Red Dog Farm Arugula
1/2 c walnuts
1/4 c grated Parmesan cheese (leave out for a vegan version)
1/4 – 1/3 c olive oil
juice of 1/2 lemon (or more)
1/2 t kosher salt
1/2 t chili pepper flakes

Combine the garlic scapes, arugula, walnuts, cheese in the bowl of a food processor. Pulse a few times. Let the machine run and slowly pour in half the amount of oil along with the lemon juice, salt and chili flakes. Slowly add the remaining oil until you’ve reached a good consistency (you may not need all the oil). Store in a lidded jar in the fridge for a week or freeze in small jars.