I don't follow a recipe when I make pesto - I just start adding scapes, basil, parmesan cheese and pine nuts until it has about the right texture and taste.
It may not look like it, but I hold future pesto in my hand.
After washing the scapes, I cut them up so that they would be more manageable in the food processor. At first I was using a knife to individually cut them up until it occurred to me that we have a perfectly functional set of kitchen shears that would speed the process.
Knife or shears, it is probably bad to run with either clutched in your hand.
Finally, after the right balance of processing and cursing, I ended up with about three cups of fresh pesto, bagged and ready for the freezer.
I made two batches because we had too many scapes for our small food processor. The first batch came out a little drier than I'd like, but the flavour was bang on. The second batch came out with a better texture, but I think I may have added a few too many pine nuts because it has a slightly bitter after taste. Oh well - serves me right for not following a set recipe.