15 Minute Vegan Garlic Scape Pesto
Year round pesto awaits in this 15 minute, freezer friendly Vegan Garlic Scape Pesto recipe. Find garlic scapes at local co-ops, CSAs or farmer's markets in late spring and early summer. Their season is short, so get them while you can! Enjoy this punchy pesto on on your favorite pasta, pizza, sandwich or drizzle it over soup.This recipe yields about 1 cup (227 grams) pesto.
Servings 8 servings
Calories 160kcal
Ingredients
- 10 (154 grams) Garlic Scapes
- 1/3 cup (30 grams) Walnuts
- 2 tablespoons (12 grams) Nutritional Yeast
- 1/2 Lemon juiced
- 1/4 teaspoon Sea Salt
- 1/8 teaspoon Ground Black Pepper
- 1/3 cup (73 grams) 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 fitted with the S blade, 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.
Nutrition
Serving: 2tablespoons | Calories: 160kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 77mg | Potassium: 100mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg