My recipe. William prefers this to straight basil pesto.
3/4 c grated parmesan cheese
3 cloves of garlic, pressed
1/2 c pine nuts
1 c garlic scapes, coarsely chopped
2 c basil, packed
1 c extra virgin olive oil
Put everything into a blender or food processor and blend until smooth. Proceed to following recipe to serve right away with pasta, or divide into two containers and freeze for a winter treat!
1 lb pasta – we usually use rotini
1 c (at least) garlic scape pesto
1 c milk or cream
lemon juice to taste (anywhere from about 2 teaspoons to a 1/2 a fresh squeezed lemon)
fresh ground pepper
Cook pasta and return it to the pot on medium heat, immediately stir in the pesto, stirring constantly, then gradually add the milk or cream till you have a nice sauce. Add lemon juice, salt & pepper to taste.
Serve with freshly grated Parmesan and chopped fresh summer tomatoes, or cherry tomatoes for topping.