|25 • Garlic scapes|
|• Kosher salt|
|1/2 cup • Pine nuts (pignoli)|
|1/2 cup • Basil - Fresh|
|3/4 cup • Olive oil|
|1/2 cup • Parmesan cheese - grated|
Roughly chop the garlic scapes into 3 to 4-inch pieces.
Pulse the chopped scapes in a food processor, until they are broken down. Add the pine nuts, basil, and salt to taste before blitzing again.
Run the food processor continuously and drizzle in the olive oil in a steady but slow stream. Stop adding oil when you reach your preferred consistency and then place the pesto in a bowl and stir in the grated Parmesan.