Vegan Garlic Scape Pesto

pesto with a twist
Vegan Garlic Scape Pesto
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Ingredients

Adjust Servings:
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
Features:
  • Gluten Free Recipes
  • Vegan Recipes
Ingredients

Directions

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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:

Vegan Garlic Scape Pesto recipe-Easy Vegan Garlic Scape Pesto-How to Use Garlic Scapes

So, how do you make Vegan Garlic Scape Pesto?

Steps

1
Done
2

Prepare the garlic scapes

Cut the garlic scapes just below the bulb. Discard the bulb and cut the scapes into 1/2 inch pieces.

2
Done
2

Blend all the ingredients except the olive oil

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
Done
1

Add olive oil

With the food processor running, pour in all the olive oil slowly.

4
Done
1

Blend

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
Done

Store

This pesto will keep for up to a week in a covered container in the refrigerator. You can also freeze the pesto.

6
Done

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.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Athina

Well done! Verified!

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