A spin on a classic! We have just picked all of our garlic scapes from our garlic field and we have an abundance of scapes! Pesto is a great way to use them up! This version is also nut free and dairy free. You can omit the garlic cloves too if you prefer your pesto more mild! Don’t have any garlic scapes? You can omit and just use garlic cloves, too! This recipe is so versatile! Enjoy! 🤩
2 cups garlic scapes
1 cup packed basil
1/2 cup pumpkin seeds
2 cloves garlic (optional)
1 tsp salt
Olive oil (1/2 cup – 1 cup)
Add garlic scapes, basil, pumpkin seeds, garlic cloves and salt in a food processor. Turn the food processor on and slowly add the olive oil. Add as little or as much as you would like. Stop the food processor and scrape down the sides to make sure everything is blended well. Keep blending and adding oil until you reach your desired consistency.
Our favourite way to eat pesto is mixed with noodles, or as a pizza sauce! You can also freeze the pesto in small amounts to enjoy year round!
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