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Garlic Scape Garden Pesto

Yields1 Serving

Pesto is one of those things that I love to have on hand in the summer.

 About 10 garlic scapes, cut into chunks
 2 kale leaves, tough stems removed, torn into bite-sized pieces
 ½ cup basil leaves
 ⅓ cup raw pumpkin seedsor substitute almonds, walnuts, or hemp seeds
 ⅓ cup cup nutritional yeast
 ½ cup extra virgin olive oil(you can use less oil and make up the difference with water)
 2 tbsp fresh lemon juice
 ½ teaspoon salt, or more to taste
1

Place garlic scapes in food processor and process until finely chopped. Add kale, basil, pumpkin seeds, and nutritional yeast. Pulse until just blended, scraping down sides with a spatula. Add oil, lemon juice, and salt. Blend and taste to adjust seasonings. Use immediately, or store extra in an air-tight container, covered by a layer of olive oil. Pesto can also be frozen for several months.