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!
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:
1/2 cup fresh basil leaves
3 tbsp nutritional yeast or ¼ cup Asiago cheese or Parmesan
DIRECTIONS:
TERI’S TIPS:
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:
1/2 cup fresh basil leaves
3 tbsp nutritional yeast or ¼ cup Asiago cheese or Parmesan
DIRECTIONS:
- Measure scape, nuts or seeds, basil if using and half the oil into the bowl of a food processor (or a blender).
- Whir to chop and blend all the ingredients and then slowly drizzle in the remainder of the oil.
- 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.
- Looking to use whole foods more? Sub 1/2 of the olive oil for a small ripe avocado and add a splash of water if needed to create the sauce consistency you prefer.