Ingredients:1/2 cup chopped garlic scapes
1/2 cup basil leaves
1/2 cup grated parmesan cheese
salt and pepper to taste
1/3 cup olive oil
Directions:
In a food processor, pulse the scapes, basil, cheese, and salt and pepper until smooth.
Slowly add in olive oil while pulsing.
Remove and enjoy!
The pesto can be stored in an air tight jar or container for up to two weeks.
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