3
garlic
scapes,
trimmed and diced
1
cup fresh basil,
loosely packed
1
cup parmesan cheese,
grated
½
cup pine
nuts
¾
- 1 cup olive
oil
Salt
|
Toast
the
pine nuts by heating them over high heat in a dry skillet,
stirring occasionally, until they are browned and fragrant. Let cool.
Add all the ingredients except the salt and olive oil in
blender or food processor.
|
Add
¾ c. of oil to start, and then blend the ingredients.
Drizzle in the remaining ¼ c. of oil until it forms a thick
sauce. Taste, and add salt to taste. |
Spoon
over hot pasta, as a condiment for sandwiches, dollop over
scrambled eggs or freeze for later use.
Makes about 1 ½ cups. |
