Garlic Scape Garden Pesto
Pesto is one of those things that I love to have on hand in the summer.
Ingredients
- About 10 garlic scapes, cut into chunks
- 2 kale leaves, tough stems removed, torn into bite-sized pieces
- 1/2 cup basil leaves
- 1/3 cup raw pumpkin seeds
- 1/3 cup cup nutritional yeast
- 1/2 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1/2 teaspoon salt, or more to taste
Instructions
- 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.
