Vegan Garlic Scape Pesto Recipe
Fresh and vibrant Garlic Scape Pesto is a delicious flavour explosion that takes only minutes to prepare. If you've got scapes on hand, you have to try this on pasta, as a dip, on sandwiches, you name it.
Servings: 3 -4 servings
Ingredients
- 10-12 garlic scapes
- 1/3 cup pistachios
- 1/4 cup nutritional yeast
- juice of 1/2 a lemon
- 1/3 cup evoo more as needed
- 1/2 cup basil optional
- 1/2 tsp salt more to taste
Instructions
- Blend together pesto ingredients in a food processor, drizzling in additional evoo as you blend, and scraping down sides in between. Season to taste.
Video
Notes
How to Serve
This pesto is so versatile and can be enjoyed as a spread, sauce, dip, or by the spoonful. Here are some fun ways to eat it:-
- Pasta. Mix in with your favourite pasta to create a super flavourful sauce.
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- Pizza. Swap out the red sauce for this green, garlick-y spread instead, like this Pea Shoot Pesto Pizza!
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- Sandwiches. Hold the mayo and go pesto. My Cucumber and Tempeh Sandwich would be delightful with a generous schmear.
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- By the spoonful. Or veggies-ful. This makes an amazing dip to serve with crudité, bread, or other snacky items of choice.
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- Salad. You know what to do--use this bold pesto as a dressing for your greens and vegetables, or try this Pesto Power Salad.
Storage Tips
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- Store leftover pesto in an airtight container or jar in the refrigerator for 3-4 days.
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- If you're not going to enjoy your pesto within a few days' time, store the pesto in a freezer-safe, airtight container and pop it into the freezer for up to 3 months.
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- When ready to enjoy it again, let it thaw in the fridge and dig in. It's a great way to enjoy all the garlic scape flavor year round.
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- Another option is to freeze the pesto in ice-cube trays, then pop the frozen cubes into a freezer bag and use them when needed. I love this because they’re perfectly portioned!