- 4 cups of loosely packed basil leaves (compost the stems)
- 1/2 clove of garlic
- 1 bundle of diced garlic scapes (or use a full clove of garlic if it's not scape season)
- 1 cup olive oil
- 4 tablespoons pine nuts (or walnuts)
- 1 cup freshly grated Parmesan
Combine all ingredients except Parmesan in the blender. When evenly blended, pour into a bowl and mix in Parmesan. Serve on top of something delicious like my Wild Hope Farm roasted broccoli pizza with mozzarella and grated Parmesan (see image below). Put excess pesto into a jar and store in fridge.