1/2 cup (about 6) garlic scapes, flowers and tough ends removed
1/2 cup fresh basil leaves
1/2 cup grated Parmigiano Reggiano
1/3 cup extra virgin olive oil
kosher salt, fresh pepper to taste
Cut the garlic scapes into small pieces. In a food processor or mini blender pulse scapes, basil, parmigiano, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in an air-tight jar for up to two weeks.