Vegan Garlic Scape Pesto

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 monetary 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! 

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.

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 Enjoy Your Vegan Pesto With 

• Creamy Farro with Pesto, Asparagus and Peas
• Gluten Free Pizza Crust
• Sourdough Pizza Crust

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? 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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