Garlic Scape Pesto

Garlic scape pesto is one of my favorite things in the spring and summer time. I’ll make a really big batch to have it last so I can add it to my avocado toast in the morning, Buddha bowls for lunch and when my kids want pasta…. I’m having mine with Pesto and Pine nuts (one of my favorite clean comfort foods).

Ingredients:

• 1 bunch (10) Garlic Scapes

• 1/2 Bunch (1/4 cup) Fresh Parsley 

• 1/3 cup Pine Nuts    *can substitute with walnuts, tiger nuts, cashews

• 2 Tbsp Nutritional Yeast  *can substitute 1/4 cup parmesan cheese 

• 2 cloves garlic (optional)

• 1/2 Lemon juiced

• 1/4 tsp Pink sea salt 

• A few grinds of Pepper

• 1/3-1/2 C Extra Virgin Olive Oil (This one is my favorite!!)

How To:

• Rinse and trim the garlic scapes, cutting just below the bulb and also if the tip of the stem (cut more if it seems woody like with asparagus). Place the curly parts in a food processor / blender.

• Add parsley, garlic bulb (if using), nutritional Yeast (or cheese), pine nuts and juice from 1/2 lemon, salt & pepper. Process by pulsing until the mixture begins to break down. Scrape the bowl down as needed.

• With the processor running, slowly add in the olive oil. Continue to process until all the ingredients are incorporated and broken down and the pesto is at a consistency you desire. Taste and determine of more salt/pepper are needed.
  

  Notes:

  • Best stored in lidded jar in the fridge. You could also freeze the pesto in a jar or in an ice-cube tray. Once frozen, in the ice-cube tray, remove and place in a zip top bag in the freezer.

  • I doubled the recipe here to make a big batch.