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Recipes » Sauces » Garlic Scape Pesto
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2 cups chopped garlic scapes, about 25-30 scapes

⅔ cup extra firm silken tofu

¼ cup toasted walnuts

¼ cup nutritional yeast

Juice of 1 lemon

Sea salt to taste

Pinch cayenne pepper

1 In a food processor, combine all the ingredients and process until smooth and creamy, about 45 seconds.

2 Store in an airtight container in the refrigerator for 1 up to week, or freeze the pesto for up to 6 months.

If you don’t have garlic scapes, you can substitute the scapes with 1 ⅓ cup of green onions and 3 garlic cloves.

Serve with pasta or vegetables, or use as a spread.

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