Wash and trim the garlic scapes. Cut the scapes into small pieces and add to a food processor. Blend the garlic scapes in the food processor until they are finely chopped.
Cut the butter into pieces. Add about a third of the butter to the food processor along with the kosher salt. Blend until the butter is fully blended into the garlic scapes. Scrape down the sides and add another third of butter. Blend again, scraping down the sides as needed. Add the remaining butter and blend until smooth.
To store the butter, you can either transfer it to a jar or shape it into a cylinder. To shape the butter into a cylinder, place a large piece of cling film on the counter. Scoop the butter onto the cling film and roll up to form a log. Twist the ends to form an even cylinder. The butter can be refrigerated for up to a month or frozen for up to 6 months. Enjoy!
Notes
*Double the amount of salt as needed if using unsalted butter.