Cut the garlic scapes into 1-inch pieces. Add the pieces to the bowl of a food processor and chop until fine.
Add the softened butter and the lemon zest to the garlic scapes along with some freshly ground black pepper.
Blend in the food processor until all ingredients are evenly combined.
Notes
Storage:
For immediate use, place the compound butter in a jar and store in the fridge for one to two weeks.
For longer storage, store the compound butter in the freezer. To do so, roll it into logs by placing the compound butter on a piece of wax paper or parchment paper. Roll it into a tight log and twist the ends. You can do one large log or you can make two smaller ones. Place the roll(s) of butter into a plastic zipper bag and store in the freezer for up to 2 to 3 months. Alternatively, you can put the butter into small jars or freezer containers and freeze it.
Suggested Uses:
Melt over grilled or sautéed chicken or fish.
Use it to sauté shrimp for scampi.
Use it in scrambled eggs.
Spread on toast, warm bread or biscuits.
Use it to butter cooked or roasted vegetables, such as baby turnips, new potatoes or zucchini.
