GARLIC SCAPES PESTO
Garlic Scape Pesto is the perfect light and delicious addition to add to your next summer meal. It is high in antioxidants as well as gluten free, vegan and raw!
Garlic scapes are the long green tender flower buds of garlic (Allium sativum) that grows out of the bulb. They are removed in early summer to allow the garlic bulbs to grow larger.
Garlic scapes have a light garlic taste to them, making them very pleasant to cook with and eaten raw as they do not have that sharp and pungent garlic flavour.
Garlic scapes are a great source of antioxidants, phytochemicals, manganese, vitamin B6, vitamin C, and selenium.
Much like garlic, the young scapes have many health benefits such as improving digestion, autoimmune disorders, eye health, detoxification, improving circulation, and heart health.
INGREDIENTS:
8- 10 garlic scapes
1/2 cup pine nuts
handful of fresh basil (you can also use parsley or dill)
1 tbsp nutritional yeast
1 lemon lemon (juice and zest)
1/8 tsp Himalayan sea salt
¼ cup organic olive oil
METHOD:
Trim and chop the garlic scapes by cutting just below the bulb and also any woody part of the stem
Zest and juice the lemon
In a food processor, add the scapes, pine nuts, nutritional yeast, lemon juice and zest and salt and pepper.
Have your olive oil ready to pour before you start the food processor
With the processor running, slowly add all the olive oil through the top.
Continue to process until all the ingredients have blended together.
About 45 seconds to 1 minute.
Spoon into a mason jar and cover
.
How to Use your pesto
Storage:
Store in the fridge and enjoy for a week
Freeze into ice-cube trays and place the cubes in a ziplock bag once they have frozen. You can pull out 1 cube to use as you wish
What to mix it with:
Pesto can be added to pasta
Used as a spread on a sandwich
Added to goat cheese to make a dip
Mixed into scrambled eggs or omelettes
Added as a base on a pizza
Tossed onto roasted vegetables
Added to an oil and vinegar salad dressing