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Dairy-Free Garlic Scape Pesto

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Prep Time:10 minutes
Total Time:10 minutes

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.