Special tools: Pounding the ingredients together with a mortar and pestle produces the best texture and the most traditional-tasting pesto, but you can use a food processor.

Toast the pine nuts lightly in a pan over medium-low heat. Stir frequently. When the nuts begin to turn golden, remove to a plate to cool.

If using a food processor, place the basil and scapes in the bowl and process until finely ground and/or paste-y. Slowly drizzle in the oil until emulsified. Add salt and pine nuts and process until a thick paste forms. Add the cheese and pulse until mixed into the pesto. If desired, add additional olive oil to achieve a thinner consistency.

If using a mortar and pestle, add the basil leaves first with the pinch of salt and pound until the leaves have noticeably started to break up. Add the chopped garlic scapes and continue. Incorporate the pine nuts and cheese, grinding until you reach your preferred texture (if you like chunky pesto, stop when there's an equal amount of paste and chunks. If you like it smooth, keep going!) Add oil in small amounts to help achieve the correct texture.

To store, move contents to a sealable container, large enough to leave a little head room above the pesto. Level out the pesto in the container and pour a thin layer of olive oil to cover. Seal, and refrigerate. (To use, just mix the oil into the pesto and proceed.) Theoretically, the pesto will last several days. But don't count on any being left that long to confirm the claim.