This summer I was given some locally grown garlic scapes. It’s not a food item I’m accustomed to using in the kitchen, so I looked forward to making something delicious with these soft, lime-green-colored stems and unopened flower buds of garlic. My husband suggested we make pesto, which is exactly what we did and it was yum!
Here’s the recipe:
10-12 garlic scapes
1/3 cup ground pistachios
1/3 cup vegan parmesan or nutritional yeast
1/3 cup olive oil
1 Tbsp. lemon juice
1 tsp. agave nectar
salt and pepper to taste
Puree the garlic scapes in a food processor until very finely chopped. Then add the ground pistachios, vegan parmesan, lemon juice, agave nectar, salt and pepper to food processor. While the food processor is running, slowly add the olive oil. Remember to use organic ingredients. Serve as a dip, over noodles, on pizza or eat by the spoonful!
-Anna Ferguson
