Trim off the leafy ends of garlic scapes and discard. Roughly chop the scapes into 1 inch pieces. For reference, my large bunch yielded approximately one cup of chopped garlic scapes.
Add garlic scapes, lemon zest and juice , parmesan cheese and red pepper flakes to the bowl of a food processor and pulse until finely chopped. Add 1/4 cup of olive oil and puree. With the food processor running, slowly continue to add olive oil one tablespoon at a time until you reach desired smoothness. This will likely be between 1/4 and 1/2 cups, depending on how many garlic scapes you used.
Chill pesto in refrigerator or freeze for later use. This will keep in the refrigerator for up to 3 days or freezer for up to 6 months
Add beans, 2 tablespoons of pesto and 1/2 cup of olive oil to the bowl of your food processor, puree until smooth.
Chill in the refrigerator at least one hour and then add a pinch of salt if needed. Right before serving, top dip with extra tablespoon of pesto and 2 tablespoons olive oil.