Garlic Scape and Basil Pesto
Use on pasta, spread on bread, or dipping
Ingredients
- 1/2 cup chopped garlic scapes flower top removed
- 1/2 cup fresh basil packed
- 1/2 cup nuts pine, walnuts, almonds, pistachios, or mix
- 1/2 cup grated parmesan or vegan parmesan ** see notes**
- 1/2 cup olive oil
Instructions
- Add first 4 ingredients to food processor and pulse until you reach your desired consistency for pesto. Can use a Vitamix for a creamy pesto1/2 cup grated parmesan
- With processor running drizzle olive oil to reach your desired consistency1/2 cup olive oil
To use on pasta
- Cook and drain the pasta, reserve 1 cup of the pasta water.
- Add desired amount of pesto to warm, drained pasta along with some pasta water to make a creamy pesto sauce. Add water slowly.
- To liven up even more add cooked vegetables (squash, kale, peas)
- top with additional parmesan if desired and garnish with small basil leaves
Notes
Vegan Parmesan recipe:
3/4 cup raw cashews, 3 Tbsp nutritional yeast, 3/4 tsp salt, 3/4 tsp garlic powder
Add all ingredients to a food processor or bullet. Mix, pulse until fine meal is achieved. Store in a jar in the refrigerator. Keeps several weeks
Vegan Parmesan
Vegan Parmesan recipe:3/4 cup raw cashews, 3 Tbsp nutritional yeast, 3/4 tsp salt, 3/4 tsp garlic powder. Add all ingredients to a food processor or bullet. Mix, pulse until fine meal is achieved. Store in a jar in the refrigerator. Keeps several weeks. Makes 1 1/4 Cup
