I made a small batch of garlic scape pesto with about half the scapes I harvested (15) and home-grown basil leaves (the basil leaves from the porch are huge!). I just pureed all of it with olive oil and salt. No cheese, no nuts. More versatile this way. I froze the surplus for future use. This pesto is so great on pasta, pizza, roasted veggies, or mixed into a pesto mayo for sandwiches …