Combine all the ingredients for the pesto in a food processor and blend until smooth. Set aside.
Place a metal colander or steaming basket in a large pot so that the lid will fit tightly.
Add the eggs to the colander and then add enough water so that it just touches the bottom of the eggs, but they are not fully submerged. Cover with a tight fitting lid.
Bring the water to a boil, then reduce the heat to medium. Steam the eggs for 20 minutes.
Using oven mitts or tongs, carefully remove the colander or steaming basket from the pot.
Immediately transfer the eggs to the empty bowland shake it so that the shells crack a bit.
Pour ice cold water over the eggs and allow them to cool for about 10 minutes.
Peel the eggs in the sink under running water.
Slice each egg in half and place 12/ teaspoon pesto on each half.
NOTE: Garlic scapes tend to mellow out when cooked. Try them in a stir fry or boiled lightly like string beans. Or try blanching them and tossing them with balsamic or red wine vinegar and sauteed mushrooms. If you can't find garlic scapes, try making the pesto with a bunch of arugula and a few cloves of garlic.