recipe & image via More, Please
Apparently I am mad for pesto because this is the second time I am posting a pesto recipe and it’s only the third week of the season. -Jessica
This is more like a spread; super garlicky and sharp and springy and bright.
6 garlic scapes, roughly chopped
1/4 cup olive oil; divided
1/3 cup whole, raw almonds
1/4 cup nutritional yeast (you can sub for parm, if preferred)
S&P to taste
1. Coarsley chop scapes, then process (using a blender or immersion blender) until fine.
2. Coarsely chop or blend almonds. Combine with scapes, nutritional yeast and 2 TB olive oil. Blend until fluffy.
3. Add the juice of 1/2 a lemon, another 2 T olive oil, a dash of salt and a ton of black pepper and mix well.
4. If you prefer a thinner pesto, add more olive oil.