Garlic Scape Pesto
I had never come across delicious garlic scapes until I saw them recently at my local farmers' market, where their long green tendrils greeted me with mystique.
The scapes are the flower buds and stalks of the garlic plant and have a lighter, fresher flavour than the actual garlic bulb.
After asking around to find out what could be done with them, the common consensus seemed to be to make pesto. And that I did! Beware, this pesto is seriously garlicky, so make sure you pack your mints!
About 1 cup of chopped garlic scapes (around 10 whole scapes)
1/3 cup of unsalted pistachios
1/3 cup of good quality extra virgin olive oil
1 teaspoon of sea salt
(Optional: 1/3 cup of good quality parmesan cheese, grated)
Combine all ingredients in a high power blender and blend until combined. Add more olive oil if you like your pesto a little runnier.
This pesto is delicious on salads or topped on roasted vegetables.
Store in an air tight glass jar in the fridge for 5 days.
Vegan | Gluten free | Raw | Paleo | Sugar free