Vegan Garlic Scape Pesto | Vanilla And Bean
Print

Vegan Garlic Scape Pesto

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.
Course Condiment
Cuisine Mediterranean
Keyword Garlic Scapes, Pesto, Vegan
Prep Time 15 minutes
Total Time 15 minutes
Author Traci York | Vanilla And Bean

Ingredients

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.