Add garlic scapes, basil, and salt to a blender or food processor.
Begin slowly adding olive oil while the food processor runs, stopping to scrape the sides of the processor if buildup begins. You may need more olive oil depending on the consistency of the pesto.
Once smooth, add parmesan cheese and process.
Add the pine nuts and chop until desired consistency is reached.
Notes
Garlic scape pesto will last 5-7 days in the refrigerator.If you find the garlic overpowering, add a few more pine nuts. Nutrition information is based on 1 tablespoon of pesto.
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