Garlic Scape Pesto
What You'll Need
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
How to Make It
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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