Vegan Garlic Scape Pesto

Name: Vegan Garlic Scape Pesto
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: World
Ingredients: Garlic scapes 10; Walnuts 1/3 cup; Nutritional yeast 2 tbsp; Lemon 1/2; Sea salt 1/4 tsp; Black pepper 1/8 tsp; Olive oil 1/3 cup

pesto with a twist

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20m
Serves 4
Easy
(1)

Ingredients

	10 Garlic scapes
	1/3 cup Walnuts
	2 tbsp Nutritional yeast
	1/2 Lemon juiced
	1/4 tsp Sea salt
	1/8 tsp Black pepper ground
	1/3 cup Olive oil extra virgin

Nutritional information

279

Calories

23.4g

Fat

15.3g

Carbohydrate

7.1g

Protein

0mg

Cholesterol

126mg

Sodium

Ingredients

10 Garlic scapes
1/3 cup Walnuts
2 tbsp Nutritional yeast
1/2 Lemon
juiced
1/4 tsp Sea salt
1/8 tsp Black pepper
ground
1/3 cup Olive oil
extra virgin

Vegan Garlic Scape Pesto

This Vegan Garlic Scape Pesto recipe is one of my favorite pesto recipes. Homemade pesto is one of those things that I always have a jar of on standby in my fridge. I like to get experimental with my pestos and I tend to deviate from the traditional basil pesto when I make my own. I’ve used kale, carrot tops and sundried tomatoes in the past, but there is something about the subtle flavor of garlic scapes that I love.

Garlic scapes are the thin, curly, vibrantly green stalks that grow from the bulbs of garlic plants. These tend to be harvested in Spring so the garlic plant can use its energy to produce flavorful bulbs. I get scapes at my local farmer’s market and I blend them with walnuts, yeast, lemon juice, salt, pepper and olive oil to make this delicious pesto.

To make my version of Vegan Garlic Scape Pesto, you will need the following ingredients:

So, how do you make Vegan Garlic Scape Pesto?

Steps to make Vegan Garlic Scape Pesto

1	Prepare the garlic scapes	2
Cut the garlic scapes just below the bulb. Discard the bulb and cut the scapes into 1/2 inch pieces.
2	Blend all the ingredients except the olive oil	2
Add the garlic scapes, walnuts, yeast, lemon juice, salt and pepper to a food processor and pulse until the mixture begins to break down. Scrape any ingredients from the side of the food processor bowl.
3	Add olive oil	1
With the food processor running, pour in all the olive oil slowly.
4	Blend	1
Process the ingredients until everything is incorporated. This should take about 30-45 seconds. Stop to scrape any ingredients from the side of the food processor bowl as required.
5	Store
This pesto will keep for up to a week in a covered container in the refrigerator. You can also freeze the pesto.
6	Serve
Serve on a pizza or with pasta or simply stir it into soups or stews.

This Vegan Garlic Scape Pesto is a new take on classic basil pesto that I absolutely love. Try it out soon and come back to leave a comment letting me know what you think.

Dasha Vakulova

Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.