Ingredients:

  • 1 cup (100g) garlic scapes, coarsely chopped
  • 2 cups (50g) fresh basil leaves, packed
  • 1 tbsp (15ml) fresh lemon juice
  • 1/3 cup (45g) pine nuts, lightly toasted
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 cup (120ml) extra virgin olive oil

Instructions:

  1. Roughly chop the garlic scapes into 1/2-inch pieces to ensure a uniform consistency and prevent the food processor from sticking.
  2. Combine the chopped scapes, basil, toasted pine nuts, and lemon juice in the food processor.
  3. Pulse 8–10 times until the mixture is coarsely minced, avoiding continuous blending to prevent overheating the herbs.
  4. While the processor is running on low, slowly stream in the olive oil in a thin, steady ribbon to create a stable emulsion.
  5. Add the Parmesan cheese, salt, and pepper.
  6. Pulse 2–3 more times just until combined; the texture should be thick and velvety.