garlic scape pesto
garlic scape pesto
ingredients
2 bunches of garlic scapes roughly chopped
2 packed cups of basil (or try mixing in lemon balm!)
1/2 cup roasted salted pistachios (or any other nuts will work here; can also omit if nut free)
2-3 tbsp nutritional yeast (or sub parm or pecorino)
1-2 heaping tsp honey (or maple syrup)
3/4 tsp salt
fresh cracked black pepper
lemon juice and zest from a whole lemon
1/2 cup extra virgin olive oil
instructions
In a food processor, combine garlic scapes, basil, nuts, nutritional yeast, honey, salt, black pepper, lemon juice, and lemon zest.
Once everything has turned into a paste, scrape down sides. Turn on food processor and slowly pour in the olive oil (this process helps with emulsification, which makes sure that the oil is incorporated properly and doesn’t separate as much) until it is all incorporated. If necessary, scrape down sides and process again until everything is combined and it has a good consistency. If you find that it’s too thick, you can add more oil or lemon juice or water.
Taste! I usually add a bit more salt, lemon juice, and honey (the scapes can have a sharpness just like regular garlic and the honey helps balance this out).
Use for whatever you like and store the rest in the fridge for a few days or the freezer for a few months (just be sure to cover with a layer of olive oil before putting it in the freezer). Enjoy :)
