INGREDIENTS
2 cups
tightly packed basil leaves (picked about 3 plants worth)
1 cup
chopped garlic scapes
1/2 cup
toasted pine nuts
1 1/2 cups
Extra Virgin Olive Oil
1/2 cup
rough chopped parmesan cheese
1
splash of vinegar (use your favourite..or even lemon juice)
salt and pepper to taste. (instead of pepper I used nasturtium flowers which have a peppery taste)