AMAZING GARLIC SCAPE PESTO
 
Scape! So unassuming, these curly stems are just perfect for making pesto! The subtle garlic taste makes for a deliciously mild take on the classic basil pesto and pairing with nut oil adds a fabulous richness.
The thick consistency is ideal for pizza, grilled veggies and filling eggplant rolls or sandwiches.  For pasta, thin it with some of the pasta cooking water or non-dairy crème such as Belsoy.  Just perfect!

• Sauce, dip, spread
• Dairy free, Vegan, nut-free option
• Prep time: 5 minutes
• Makes about 2.5 cups

 
INGREDIENTS
 
2 cups garlic scape, roughly chopped
1/2 cup walnuts, pistachios or, sunflower seeds, toasted
1/3-1/2 cup Maison Orphee olive, walnut or hazelnut oil
2 tbsp water or additional oil, as desired
Sea salt – approx ½ -3/4 tsp or to taste and fresh black pepper
 
OPTIONS:
 
3 tbsp nutritional yeast or ¼ cup Asiago cheese or Parmesan
 
DIRECTIONS:

1. Measure scape, nuts or seeds and half the oil into the bowl of a food processor (or a blender). 
2. Whir to chop and blend all the ingredients and then slowly drizzle in the remainder of the oil. 
3. Add cheese if using and whirl to just combine. Season with sea salt and pepper to taste.

 
TERI’S TIPS:

•  If you're not going to use the pesto immediately, cover the surface with a thin coating of olive oil to prevent it from oxidizing.
• Store in the refrigerator 2-3 days or the freezer a couple of months. 

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