Trim the garlic scapes by cutting just below the bulb. Discard the bulb/tip and cut the scapes in about 1" pieces.
In a food processor, add the scapes, basil, walnuts, nutritional yeast, lemon zest and juice, salt and pepper.
Process by pulsing until the mixture begins to break down. Scrape the bowl down.
With the processor running, slowly add all the olive oil. Continue to process until all the ingredients are incorporated and broken down, about 30-45 seconds, stopping to scrape down the bowl as needed. Store in a covered container in the fridge and enjoy within a week.
Garlic Scapes Pesto
Tastes great on pasta, pizza + on sandwiches
Ingredients
1 cup Basil leaves
1/3 cup Walnuts
2 Tbs Nutritional Yeast
Zest of 1 lemon
1 Lemon juiced
Sea Salt
Ground Black Pepper
1/3 cup Extra Virgin Olive Oil
Optional: Add a tablespoon of miso paste for a more umami flavor
Instructions
Trim the garlic scapes by cutting just below the bulb. Discard the bulb/tip and cut the scapes in about 1" pieces.
In a food processor, add the scapes, basil, walnuts, nutritional yeast, lemon zest and juice, salt and pepper.
Process by pulsing until the mixture begins to break down. Scrape the bowl down.
With the processor running, slowly add all the olive oil. Continue to process until all the ingredients are incorporated and broken down, about 30-45 seconds, stopping to scrape down the bowl as needed. Store in a covered container in the fridge and enjoy within a week.
Notes
Makes 6 servings
You can freeze the pesto in a jar or in an ice-cube tray. Once frozen, in the ice-cube tray, remove and place in a ziplock bag in the freezer.