Ingredients

• 3 Cups Fresh Basil Leaves
• 1 Cup Chopped Garlic Scapes
• 1½ - 2 Cups EVOO
• ½ Cup Grated Pecorino Romano
• 1 Teaspoon Salt

Directions

1. Wash and dry basil leaves. I use a salad spinner to dry them in a flash!
2. Wash and chop the garlic scapes.
3. Place basil and scapes in a blender, along with half of the olive oil and the grated pecorino romano. (If you bought your cheese in a chunk - like I did - pulse chunks of it in a food processor until finely grated).
4. Pulse a few times, then blend. Gradually add remaining olive to reach desired consistency. Add salt and pepper, and blend a few more times.
5. Serve immediately, or place in a jar to store. To keep it from turning brown in the jar, pour a little olive oil on top - it protects it from the air! You can also freeze the left over pesto in ice cube trays.