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Home » Diet » Vegan

Vegan Garlic Scape Pesto

By Traci · Jump to Recipe

Year round pesto awaits in this easy, Vegan Garlic Scape Pesto Recipe. Find garlic scapes at local co-ops, CSAs or farmer’s markets. Use it on your favorite pasta, pizza, sandwich or soup. For a cheesy garlic scape pesto recipe see my adapted version here.

This post may contain affiliate links, which means if you click and make a purchase, I may make a commission at no cost to you. See my Affiliate Disclosure for more information.
Ingredients for the Vegan Garlic Scape Pesto on a table.

Prairie Bottom Farm is the farm Rob and I purchased this year’s Community Supported Agriculture Share (CSA) from. We purchased a partial, or 3/4 share, because last summer, we found a full share was just a bit too much for the two of us. We purchased our share early where we saved about 10% on what a share would cost if we had waited to buy it now.

Even if we missed this window of savings, the benefits of purchasing from local farms exceeds any monetory savings of sourcing food elsewhere. I’ll be talking more about the benefits of supporting local farms, and their CSAs and farmers markets. 

Until then, lets talk about these gorgeous scapes, direct from the farm! 

Ingredients for the Vegan Garlic Scape Pesto in a food processor surrounded by lemon slices and garlic scape.

Scapes may be challenging to find, although I have seen them at co-ops, farmers markets and through CSAs. They have a short season in the Spring, so if you see them, buy them up!  They have a delicate yet pungent, spicy, garlicky flavor.

This recipe is so easy to whip up. It is vegan, however, if you’d like to try a cheesy version, try my Garlic Scape Pesto with Pecorino.

I typically make multiple jars of pesto, in small batches, and freeze it to enjoy throughout the many months scapes are no longer in season. It can be used like any other pesto but my personal favorites include using it on pizza, crostini, stirred into soups, on pasta or in this Creamy Farro with Asparagus and Peas recipe.

Vegan Garlic Scape PestoA small glass jar of Vegan Garlic Scape Pesto beside fresh garlic scape.

Do you know where to find your most local farm or farmer’s market? If not, check out Local Harvest. It’s an excellent resource to find local food!

A FEW RECIPE NOTES: 

  • Look for garlic scapes at farmer’s markets or local Co-Ops. 
  • Freezer friendly? Yes please! They freeze beautifully in glass jars for up to a year. Spring through early summer is a good time to stock up. 
  • The price of pine nuts have gone through the roof! Lately, I’ve been subbing toasted walnuts or almonds for the pine nuts. 
  • Looking for a cheesy version? Try my cheesy Garlic Scape Pesto.
  • Use Garlic Scape Pesto anywhere you would use pesto. I’ve listed some of my favorites below. 

RECIPES TO USE YOUR GARLIC SCAPE PESTO IN/ON: 

  • Creamy Farro with Pesto, Asparagus and Peas
  • Gluten Free Pizza Crust
Ingredients for the Vegan Garlic Scape Pesto in a food processor surrounded by lemon slices and garlic scape.
Print Recipe

the recipe

Vegan Garlic Scape Pesto

Prep Time:15 minutes
Total Time:15 minutes
Author:Traci York | Vanilla And Bean
Year round pesto awaits in this easy, vegan, pesto recipe. Find garlic scapes at local co-ops, CSAs or farmer's markets. Use it on your favorite pasta, pizza, sandwich or soup.

Ingredients

  • 10 Garlic Scapes 154g
  • 1/3 C Walnuts 30g
  • 2 Tbs Nutritional Yeast 12g
  • 1/2 Lemon juiced
  • 1/4 tsp Sea Salt
  • 1/8 tsp Ground Black Pepper
  • 1/3 C Extra Virgin Olive Oil 73g

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, walnuts, yeast, lemon 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. Also, 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.

Notes

Recipe adapted from my vegetarian, pecorino Garlic Scape Pesto. 
Made It? Be sure to leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

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Previous Post: « Strawberry Mojito
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  1. Michele R

    July 4, 2020 at 12:39 pm

    Why do you discard the bulbs? Whenever I make it I just trim the bottom of the stem and use everything else.

    Reply
    • Traci

      July 6, 2020 at 8:46 am

      Hi Michele! I find the bulbs to be tough, but thank you for your tip! I’ll try adding them in next time.

      Reply
  2. Laura

    July 3, 2020 at 10:14 am

    My CSA newsletter linked to this, and it was a perfect way to use up this week’s garlic scapes! I used pine nuts instead of walnuts and lime juice and white wine instead of lemon juice (based on what I had) and just eyeballed the ratios and it still turned out great. It’s raw garlic, so it’s definitely spicy! Once I mixed it with rotini and some homemade cashew cheese, it had the perfect amount of bite. Thanks for posting!

    Reply
    • Traci

      July 3, 2020 at 11:29 am

      Hi Laura! So happy to hear! Thank you for your note and tips… indeed, it’s got a bite!

      Reply
  3. Juke

    June 24, 2020 at 8:49 pm

    This is so easy and delicious

    Reply
    • Traci

      June 25, 2020 at 8:30 am

      Thank you Juke! So happy to hear!

      Reply
  4. Michelle

    June 21, 2020 at 4:00 pm

    My first encounter with garlic scapes EVER (we JUST joined our local co-op), and this recipe was a fantastic way to introduce me and my husband to this wonderful ingredient. I added extra lemon juice and olive oil because I had a couple more scapes than the recipe called for, but otherwise it was PERFECT.

    Reply
    • Traci

      June 22, 2020 at 10:22 am

      SO happy to hear, Michelle! Aren’t scapes so nice? Thank you for your note and giving the recipe a go!

      Reply
  5. Amy

    June 19, 2020 at 5:50 am

    I recently got my hands on some garlic scapes and I’d like to make some pesto with them. I had a version of this a few years ago but I remember the woman who made it said she just used scapes and olive oil nothing else. I think your recipe sounds better so I’m going to give it a try. I’m a bit confused as to which part of the scape to use. Do you snap the top off at the bulb and use the bulb part and the top of the scape, or do you use the stalkier stem portion? I find the stalkier stem portion is spicer.
    Thanks

    Reply
    • Traci

      June 19, 2020 at 7:08 am

      Hi Amy! Trim the garlic scapes by cutting just below the bulb. Discard the tip/bulb. You’ll use the stem portion for the pesto. I hope this helps!

      Reply
  6. JOy

    June 10, 2020 at 4:36 pm

    Traci, where do you find the time to make all these recipes!! You are amazing! Question: what could you sub the nuts for if allergies are an issue?

    Reply
    • Traci

      June 10, 2020 at 5:08 pm

      Hi Joy! Thank you for your note and kind words… one recipe at a time! :D Can you do seeds? If so, lightly toasted sunflower seeds would be nice. How does that sound?

      Reply
  7. Emily Leidenfrost

    July 6, 2019 at 6:02 pm

    this recipe is PERFECT.

    Reply
    • Traci

      July 6, 2019 at 7:19 pm

      Hooray! Thank you for coming back and leaving a note, Emily. SO happy to hear!

      Reply
  8. Jennifer

    June 24, 2019 at 1:14 pm

    When searching this recipe I saw that there should be an option with no oil in the notes but I don’t see that when I come to the site. Do you have an oil free, vegan version of this recipe?

    Reply
    • Traci

      June 24, 2019 at 2:30 pm

      Hi Jennifer! I do not have an oil free, vegan version of this recipe.

      Reply
  9. Carol

    June 21, 2019 at 12:36 pm

    I am going to try the recipe but I can not eat lemon or nutritional yeast. I was going to substitute a drop of lemongrass essential oil. What would you suggest for the nutritional yeast?

    Reply
    • Traci

      June 21, 2019 at 12:48 pm

      Hi Carol! Are you dairy free? If not, you can try my other recipe for Garlic Scape Pesto. Otherwise, simply leave the nutritional yeast out.

      Reply
  10. Elizabeth

    June 18, 2019 at 5:42 am

    I made this – super delicious! I used toasted pine nuts instead of walnuts because that’s what I had and man was it good. Thank you!

    Reply
    • Traci

      June 18, 2019 at 8:26 am

      Hi Elizabeth! Thank you for your note! Aren’t garlic scapes amazing? I absolutely love them in pesto. So happy to hear you’re enjoying the recipe too!

      Reply
      • Natalie

        June 28, 2019 at 5:14 pm

        This was hands down the best thing I’ve made since having to cut dairy out of my diet. I tossed about a half cup of the pesto with hot fettucine with broccoli, shrimp, lemon zest and lemon juice, off the heat. The heat from the fettucine tamed the “spicy” garlic bite. It was totally delicious and I’m so happy to have found this recipe!! Thank you!!

        Reply
        • Traci

          June 29, 2019 at 8:49 am

          Hi Natalie! Thank you for coming back and leaving a note! SO happy to hear you’re enjoying those scrumptious scapes. Your recipe sounds fabulous too!

          Reply
  11. Valerie

    August 20, 2018 at 7:07 am

    Would it work with cashews instead of walnuts?

    Reply
    • Traci

      August 20, 2018 at 9:04 am

      Hi Valerie! I’ve not tried it with cashews but you could give it a go! I’m sure it will be delicious. Please let us know how it turns out for you if you give it a go!

      Reply
      • Valerie

        September 6, 2018 at 10:07 am

        I ended up using almonds and it worked great!! Also – I froze most of it but have had some in the fridge for about two and a half weeks. Do you think that’s still good? I know you said a week but I’m not sure what would go bad in it?

        Reply
        • Traci

          September 6, 2018 at 10:55 am

          Hi Valerie! Thank you for coming back and leaving a note! So happy you enjoyed the pesto and with almonds (delicious!). I just tend to freeze things quickly if I don’t use them up, so I’ve not tested the pesto beyond a week in the fridge. You could nose it a and see what you think. I hope this helps!

          Reply
  12. shelby

    October 27, 2017 at 9:26 am

    I liked this recipe overall, but it was a little too garlicky for me. I added nutritional yeast, more oil, salt and basil to balance the flavors a little.

    Reply
    • Traci

      October 27, 2017 at 9:58 am

      Thank you for your note, Shelby! No doubt, garlic scapes are garlicky! So glad you were able to adjust it to your taste.

      Reply
  13. Heather

    July 12, 2017 at 9:54 pm

    Made this a few days ago and brought it along to our cabin for easy dinners. So far have enjoyed it on pasta and loved it on home made pizza dough with a little fresh basil, tomatoes and sweet pepper for toppings! Thanks so much for the great recipe! PS made it with walnuts because you’re right ~pine nuts are crazy expensive right now and tastes just as delicious with walnuts!

    Reply
    • Traci

      July 13, 2017 at 8:35 am

      Hooray Heather! So happy you’re enjoying the garlic scapes. Thank you for your note and recipe suggestion! Your homemade pizza sounds absolutely fabulous! And pass the walnuts, right!?

      Reply
  14. Joan

    July 5, 2017 at 10:58 pm

    We harvested about 150 garlic scapes today and were once again on the prowl for a way to use them. My hubby found your website and made this recipe for us tonight. We were both thrilled with the results! It was fast, delicious and easy. We didn’t have walnuts in the house so substituted pecans which certainly didn’t seem to harm this recipe. I will be making your “Creamy Farro with Pesto Asparagus and Peas” tomorrow. Thank you so much.

    Reply
    • Traci

      July 6, 2017 at 11:08 am

      Hooray Joan! I’m so glad you’re finding what to do with all those garlic scapes! I’d love to take some off your hands! Fast, delicious and easy.. yup! Pecans sound incredible! I’m going to try it – thank you for that! I hope you enjoy the Farro … I love that one too! :D

      Reply
  15. Natasha

    July 1, 2017 at 3:13 pm

    Can I make this using frozen scapes? I froze them right after buying, and am hoping to make this recipe! Thanks!

    Reply
    • Traci

      July 1, 2017 at 3:32 pm

      Hi Natasha… I don’t see why not.. I’d thaw them first though. I hope you enjoy the recipe!

      Reply
      • Joan

        August 16, 2017 at 12:31 am

        In response to Natasha’s question. We used up all of our fresh scapes and have had to move on to those we froze last summer (this has been a very popular recipe in our house)! My husband made a single recipe tonight to see how the frozen would compare to the fresh. The garlic flavor is diminished somewhat using frozen but otherwise we found very little difference. To compensate we added a small slice from a fresh garlic clove. We have served this pesto very frequently in the past 5 weeks and have had very positive responses along with requests for the recipe.

        Reply
        • Traci

          August 17, 2017 at 7:41 am

          Thank you for sharing your notes on freezing and using a fresh garlic clove to amp up the garlicky flavors from frozen scapes! So happy to hear you’re enjoying the recipe! :D

          Reply
  16. felicia | Dish by Dish

    June 29, 2015 at 9:45 am

    Hi Traci! I just discovered your site today via MJ and Hungryman! Your blog is beautiful – I absolutely love the light in your photos!! :) So glad I discovered you today!

    Love from Buenos Aires!
    felicia

    Reply
    • Traci

      June 29, 2015 at 10:27 am

      Oh hey Felicia! Thank you so much for visiting and for your kind comments! :D

      Reply
  17. Jolena @TheRubyKitchen

    June 10, 2015 at 4:12 am

    I’ve never been able to get my hands on fresh scapes but have always wanted to try them. They sound so delicious!

    Reply
    • Traci

      June 10, 2015 at 9:34 am

      Ohhh I hope you’ll be able to source some. You’d love them! :D

      Reply
  18. Sarah @ Making Thyme for Health

    June 8, 2015 at 10:15 pm

    What an amazing farm! I loved reading more about their story. And this pesto looks unbelievable! I’ve never cooked with garlic scapes but this is making me want to give them a try!

    Reply
    • Traci

      June 9, 2015 at 7:41 pm

      I hope you’ll give them a go. They’re so flavorful! :D

      Reply
  19. GiGi Eats

    June 4, 2015 at 11:08 pm

    Nutritional Yeast in PESTO!!! That’s a brillian idea!

    Reply
    • Traci

      June 5, 2015 at 5:17 am

      It’s great for adding that ‘cheesy’ flavor and a punch of saltiness… oh and it’s delicious sprinkled on popcorn too! :D

      Reply
  20. Thalia @ butter and brioche

    June 3, 2015 at 12:54 am

    Love the read and gorgeous images! I never have actually tried scapes before as they are a little tricky to find here in Australia, but this pesto sounds divine Traci.

    Reply
    • Traci

      June 3, 2015 at 8:23 pm

      Ah, yes… I hope you can locate some. I know you’d turn them into something divine! Thank you, Thalia! :D

      Reply
  21. Sarah @ SnixyKitchen

    June 2, 2015 at 10:48 pm

    What a lovely story to share with us, Traci! It’s so special that you got to go out to where your food is growing and visit with the folks who put in so much time and effort making it for you. I’m embarrassed to admit that I’ve never cooked with scapes, but I must try this scape pesto soon! I love the tip about freezing pesto – it makes for easy weeknight meals when you’re short on time.

    Reply
    • Traci

      June 3, 2015 at 8:21 pm

      I love seeing how food is grown and meeting the people who grow it.. It’s grounding and the food is so good, so fresh! Go find some scapes, Sarah! You’ll love them! :D

      Reply
  22. Min

    June 2, 2015 at 7:38 pm

    Love Love LOVE the post, Traci! You’re such a beautiful writer, and with your words (and gorgoues photos) you made me fall in love with the Prairie Bottom Farm! I seriously need to cook more with garlic scapes…beginning with this recipe!

    Reply
    • Traci

      June 3, 2015 at 8:18 pm

      Awh, Min, thank you my dear! That means so much to me. :D Yes yes! Find some scapes! You’ll love em’!

      Reply
  23. Liz @ Floating Kitchen

    June 1, 2015 at 5:26 pm

    Traci! I just love these photos and this story. Makes my heart happy! And that garlic scape pesto! Yum. I want to slather it all over a grilled pizza right now!

    Reply
    • Traci

      June 1, 2015 at 8:59 pm

      Thank you, Liz! Now my heart’s happy! :D This would be perfect on grilled pizza! Yum!

      Reply
  24. Sarah | Broma Bakery

    June 1, 2015 at 9:02 am

    What a wonderful farm. You know it’s good when people say they had no intentions of staying but then couldn’t get enough of it! And thank you for this pesto. It’s scape season for sure and I want to put them in EVERYTHING!

    Reply
    • Traci

      June 1, 2015 at 9:03 pm

      Oh yes, pesto on everything.. That is what’s happening here! :D

      Reply
  25. Evi @ greenevi

    May 31, 2015 at 1:09 pm

    Lovely post, Traci, beautiful pictures and story :)
    I’ve never had scape before, I really hope I can find some, this pesto recipe sounds so delish! Love that it’s vegan!

    Reply
    • Traci

      June 1, 2015 at 5:34 am

      Thank you, Evi! I hope you find some Scapes! :D

      Reply
  26. Meagan @ The F&B Department

    May 31, 2015 at 1:07 pm

    I will definitely have to check around for scapes. I’ve never used them before, but this recipe is too yummy to pass up!

    Reply
    • Traci

      June 1, 2015 at 5:34 am

      It’s sooo good Meagan! :D

      Reply
  27. Culina Sophia

    May 30, 2015 at 2:58 pm

    Desperately hoping that I can find scape somewhere in London! It looks so vibrant and fresh and I love the use of walnuts too.

    Reply
    • Traci

      June 1, 2015 at 5:33 am

      Oh I hope you’re able to find some! :D

      Reply
  28. Emma {Emma's Little Kitchen}

    May 29, 2015 at 12:52 pm

    I adore these pictures, and this pesto sounds fab! Garlic scapes are SO full of flavour I can only imagine how fab this tastes!

    Reply
    • Traci

      June 1, 2015 at 5:33 am

      Thank you Emma! :D

      Reply
  29. mira

    May 29, 2015 at 9:17 am

    I’m so glad you went to Prairie Bottom Farm Traci! I’m sure it was a great experience! And there is nothing better than cooking with fresh produce. I recently tried walnut pesto and it turned out great! Now I need to find some garlic scapers and try your recipe!

    Reply
    • Traci

      May 29, 2015 at 9:25 am

      Oh, I couldn’t agree more, Mira! Fresh produce makes me happy! Walnuts in pesto? Who knew! I love it too. :D I hope you find some scapes and whip them up!

      Reply
  30. Annie @ ciaochowbambina

    May 29, 2015 at 8:00 am

    The first time I experienced garlic scapes was about a year ago when my husband brought home a beautiful tangle of this magnificent herb. I used them to make a frittata, which was divine, so you can imagine my excitement when I saw this post. Of course I love everything about it. Your photos and story about Prairie Bottom Farm is the stuff I love! What a wonderful addition to your community and life! Thanks for sharing, my friend! Have a beautiful weekend!

    Reply
    • Traci

      May 29, 2015 at 9:24 am

      Oh isn’t it divine?! Oh, now a frittata sounds just fabulous with scapes! I’ll have to give it a go! More to come on PBFarm. It’s such an important place in our community!

      Reply
  31. Laura @ Laura's Culinary Adventures

    May 29, 2015 at 5:18 am

    Delicious recipe! You have inspired me to look into participating in a CSA.

    Reply
    • Traci

      May 29, 2015 at 9:22 am

      Oh that’s such good news to hear Laura! I’m excited to hear what you find! :D

      Reply
  32. deborah bernstein

    May 29, 2015 at 1:08 am

    Beautiful post, Traci! I buy scapes at my farm market here in ny every year and always keep them in a vase in water for a few days before I use them because they are so pretty. But not as pretty as your photos!

    Reply
    • Traci

      May 29, 2015 at 9:22 am

      Thank you, Deb! So happy to hear you can get scapes, and they are so pretty! I’ll put mine in water next time! Thank you! :D

      Reply
  33. Alison @Food by Mars

    May 28, 2015 at 7:14 pm

    This is beautiful… your story and photos of the farm -I love it! I don’t think I’ve ever tried scape, but I definitely want to now!! <3 Gorgeous post, Traci!

    Reply
    • Traci

      May 28, 2015 at 7:53 pm

      Thank you, Alison. I hope you’ll give em’ a go; I know you’ll appreciate them! :D

      Reply
  34. Ashley | Spoonful of Flavor

    May 28, 2015 at 5:17 pm

    I love reading about local farmers and Prairie Bottom Farm looks like they are doing a great job! We used to be part of a CSA until we built raised bed gardens on our own property. I love growing fresh produce to make delicious recipes like this pesto. I love that you made it vegan too!

    Reply
    • Traci

      May 28, 2015 at 7:52 pm

      How wonderful, you’re growing food on your own property! That’s the best! Talk about a tiny carbon foodprint!! :D

      Reply
  35. Geraldine | Green Valley Kitchen

    May 28, 2015 at 4:08 pm

    Love this post, Traci. It’s so wonderful that you took the time to make a trip and learn all about the farm that you received your CSA from. I haven’t tried a local CSA yet but I do try and buy from the farmer’s market each weekend for as much produce as I can – I think it’s important to try and buy locally and supporting my local farmers. I’m also making a big push to eat organic. It used to be much more expensive but the organic produce, while a bit more costly, is now much closer in price to regular produce. Looking forward to trying this pesto recipe! Thanks.

    Reply
    • Traci

      May 28, 2015 at 7:51 pm

      Thank you, Geraldine! I absolutely loved learning how PBFarm operates and the history behind it. So much goes into the food we eat, and often times, it’s not even given a second thought. I hadn’t been a part of a CSA until last summer. Before then I had always gone to the farmers market too (and I still go to supplement when needed and its fun to go anyway)… but I decided to jump into a share and its been so much fun! Good for you, for eating organic!! YaY!! The prices are becoming more competitive, perhaps because demand has increased, maybe production has as well?

      Reply
  36. Beeta @ Mon Petit Four

    May 28, 2015 at 11:53 am

    Wow this garlic scape pesto looks positively delicious! And I loved reading about Prairie Bottom Farm. I think that’s so amazing that you have the opportunity to participate in a CSA program like that – it makes such a difference in terms of the type of food you consume and what you’re doing for the local environment and farmers. I also admire families like those of WIlbur’s for putting the love, dedication, and hard work into creating the chance for the rest of to live more sustainable, healthy lives. Beautiful post, Traci!

    Reply
    • Traci

      May 28, 2015 at 7:47 pm

      No doubt about the amount of dedication, planning and heart that goes into PBFarm. It’s all encompassing. Oh yes, the food is incredibly fresh and it just taste so good! I was hesitant when I first joined a CSA, because I didn’t know what the heck to do with Mustard Greens or Fennel or… or… but it really has forced me to try new things and step outside of my box. It’s been a gift. :D Thank you, Beeta!

      Reply
  37. Lynn

    May 28, 2015 at 10:19 am

    Wonderful post Traci….great story, great recipe!

    Reply
    • Traci

      May 28, 2015 at 10:37 am

      Awh, thank you, Lynn. :D

      Reply
  38. Natalie @ Tastes Lovely

    May 28, 2015 at 10:17 am

    That farm is just dreamy! I love how in touch with the land and nature it makes me feel just looking at those pictures. That’s how I want our little homestead to be with our garden and chickens! I want to be a little farming house : )

    Loving this garlic scape pesto! Just amazing Traci!

    Reply
    • Traci

      May 28, 2015 at 10:37 am

      Yes! Your home is turning into a farmstead, Natalie! It’s a wonderful thing for sure. Thank you my dear! :D

      Reply
  39. Simone | My Blueberry Basket

    May 28, 2015 at 8:50 am

    I simply love this blog post, Traci! And it has already sent me on a journey of discovery on the internet, trying to find out how community-supported agriculture works and whether this also exists in Austria. And you know what, the roots of this philosophy go back to the Austrian Rudolf Steiner who was actually born in my hometown. … So here you are, shame on me I had to track all this information down on the internet!!! ;)
    Anyway, your pesto recipe is simply wonderful and I’ll definitely try it. I’ll keep you informed!
    Dearest wishes from Austria, Simone

    Reply
    • Traci

      May 28, 2015 at 10:36 am

      You made me LOL, Simone!! Thank you for telling me about Rudolf Steiner!! I’ll look him up. I hope you find a resource close to you.. please let me know! I’d love that! :D

      Reply
  40. Kelly @ Inspired Edibles

    May 28, 2015 at 8:38 am

    Absolutely loved this post and especially the treat of meeting the Prairie Bottom Farmers. Showcasing their warmth and work keeps us connected to the land and reminds us of how lucky we are to still have dedicated individuals working it for us. I appreciate seeing the generations — with the youngest apprentice Henry on hand — and of course Zuza completing the circle. Thank you for bringing this smile to my day Traci! (Henry also happens to have been my dad’s name so I’m feeling especially lit up seeing this smiling young chap this morning). I look forward to hearing more about the farm and your CSA goodies in future posts. And as for your garlic scape pesto, well, I’ll I can say is that I now desperately want to find a corner in my garden to plant garlic! (I’m hoping it’s not too late). Walnuts may be my fave nut — great use here with the lip-smacking lemon. Is it crazy that I want to eat this for breakfast? :). That first photo Traci… stunner.

    Reply
    • Traci

      May 28, 2015 at 10:34 am

      LOL – lip smacking lemon! hehe!! Thank you, Kelly. Connected, yes and they work so very hard. I’ll be sharing more about this in an upcoming post.. their process, equipment, etc. What a sweet name.. Henry and it is your Dad’s name… so his name has stood the test of time.. a classic. Oh that would be great to plant garlic. I don’t think it’s too late, given your climate! I hope you’ll give it a go! xx

      Reply
  41. Jocelyn (Grandbaby cakes)

    May 28, 2015 at 7:20 am

    First of all this pesto is bananas amazing. And secondly, I love this post. Such an intimate and wonderful view into this farm.

    Reply
    • Traci

      May 28, 2015 at 10:32 am

      Awh, thank you, Jocelyn. The farm… I love visiting and it’s so nurturing knowing where our food comes from.

      Reply
  42. Medha @ Whisk & Shout

    May 28, 2015 at 6:06 am

    Ive never had garlic scape but this pesto looks so amazing, I’ve got to give it a try! :)

    Reply
    • Traci

      May 28, 2015 at 10:31 am

      Keep your eyes out for them, Medha! I know you’ll appreciate them! :D

      Reply
  43. Chelsea @ Chelsea's Healthy Kitchen

    May 28, 2015 at 5:32 am

    I’ve never used garlic scapes before – I’ve actually never been able to find them at my farmers market! This pesto looks fabulous though. And I love hearing the story about the farm that grew them. :)

    Reply
    • Traci

      May 28, 2015 at 10:28 am

      I know you’d appreciate these Chelsea. I bet a farmer at your market would know about them and may be able to tell you where you can find some. I hope you’re able to! They are remarkable! :D

      Reply
  44. Margret

    May 28, 2015 at 3:53 am

    Hello, good day, Traci
    Pesto is a wonderful thing to throw on pasta – or toast – as soon as I know what SCAPES are and whether i can get them here, i shall make this – and tell you – how good it tastes!
    greetings Margret

    Reply
    • Traci

      May 28, 2015 at 10:27 am

      Hello Margret! Oh that’s great – I hope you can find them!

      Reply
  45. Mary Ann | the beach house kitchen

    May 28, 2015 at 1:08 am

    Traci, pesto is a favorite of mine not only on pasta but sandwiches too!! Very interesting post! Can’t wait to try this recipe!

    Reply
    • Traci

      May 28, 2015 at 10:26 am

      Oh yes, on sandwiches… it would be dreamy! Thank you, Mary Ann! :D

      Reply

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