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.
2 replies on “Vegan Garlic Scape & Almond “Pesto””
Made this last night, tossed with some fancy fresh pasta and prosciutto, so good! Just streamed olive oil into the cuisinart until the texture felt right …
I made a variation… I started with a pesto idea: Scapes, Olive Oil and Lemon Juice in the food processor. It made a tasty paste, but it was a little too strong and I didn’t have almonds or yeast to mellow the flavor. So I added a can of chickpeas and a little water to get the texture of humus. Salt and pepper to taste and I had a delicious garlic humus- it was a crowd pleaser!