INGREDIENTS
18
garlic scapes, ends trimmed and cut into 2-inch pieces (about 1-1/2 cup)
3/4 cup
lightly packed fresh basil leaves
1/2 cup
toasted pine nuts
1/2 cup
Parmigiano-Reggiano cheese, grated
1
lemon, juiced
1/2 cup
olive oil
1
lemon, juiced
Water, desired amount
Kosher salt
Fresh cracked pepper