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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.

Cooking Tips

  • 1. If you don’t have garlic scapes, you can substitute the scapes with 1 ⅓ cup of green onions and 3 garlic cloves.
  • 2. Serve with pasta or vegetables, or use as a spread.

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