Dairy-Free Garlic Scape Pesto
Ingredients
- 1 cup garlic scapes I cut them into about 1 inch pieces - ended up using 8 scapes
- 1/2 cup cashews⠀
- 1/4 cup nutritional yeast to get a bit of that "cheesy" taste⠀
- 1/4 cup extra-virgin olive oil
- Juice of 1 lemon
- 1 cup fresh basil leaves⠀
- Pinch of sea salt⠀
- Pinch of black pepper⠀
- 1 cup water⠀
Instructions
- In your blender (I used my Vitamix) or food processor, add all the ingredients, except for the water, and start to blend.⠀
- Add in a little bit of water at a time to reach desired consistency (I used about 3/4 cup). ⠀
- Serve with pasta, as a dip, as pizza sauce, on top of roasted veggies, on toast, in a sandwich, etc.⠀
- Makes approx. 2 cups.⠀
- Store in a glass container (covered) in the fridge for up to 1 week.
