8 garlic scapes with flower removed, finely chopped (about 1 cup total)
3 cups of packed fresh basil leaves
1/2-3/4 cup extra virgin olive oil
1/2 cup toasted pinenuts
1/4 tsp salt, or to taste
freshly ground black pepper, to taste
1/3 cup Parmigiano-Reggiano (Parmesan) cheese (optional)
1) Place the garlic scapes in a food processor and mince
well. Add basil and do the same.
2) Add pinenuts and continue to blend until the nuts are
ground.
3) Drizzle in the olive oil, with machine running, until a desired
consistency is reached. Season to taste with salt and pepper.
Transfer to a bowl and stir in the parmesan, if desired.
Refrigerate for up to a week in a sterile jar. Cover with a layer of olive oil to minimize discoloration of the basil.
Note: 3-4 cloves of garlic may be substituted for the garlic scapes. If so, less olive oil may be necessary.
