The measurements below have been found to work best for mixing in a blender/ninja/food processor in batches (1 pound of basil will produce about 6 1/2 c of basil leaves and about 6 cups of pesto.)
For Garlic Scape (garlic shoots) Pesto, do as below minus the minced garlic and substituting the scapes for the basil.

Ingredients:

• 2 cups packed basil leaves and sprigs (loosely chop after measuring) 
• 2 tsp garlic, minced
• 1 tsp salt
• ¼ cup toasted pine nuts
• ¾ cup extra virgin olive oil
• ½ cup Parmesan cheese
• 2 tbsp Romano cheese

Directions:

1. Chop basil and put into food processor.
2. Add salt, garlic and pine nuts.
3. Run the food processor to preblend the items until the basil is in 1/8” bits and the nuts are powdered.
4. Scrape the sides of the food processor so that the bits are back down at the blades.
5. Slowly pore the olive oil into the food processor while you run it.
6. When the oil is completely in, run it for another minute.
7. Rescrape the sides of the food processor.
8. Add the cheese.
9. Blend again for another minute.
10. (If makeing a full pound of basil – about 3 times the recipe – pour contens of food processor into a bowl and mix as each batvh is made.)
11. For storage in the freezer, pour into freezer bags in ¼ cup to 1 cup amounts.

Serves:  Makes about 2+ cups

Source:  Stan and Mary