Garlic Scape Pesto

Garlic Scape Pesto
Print Recipe
Kate & Jenny made a bunch of the for the Incredible Edibles Festival in Campbellford. It's garlicy and tangy and is nice on pasta, as part of a sandwich, or as a tapas dip. This is the vegan version, add some parmesan cheese if you like.
    Servings
    2 250 ml Containers
    Servings
    2 250 ml Containers
    Garlic Scape Pesto
    Print Recipe
    Kate & Jenny made a bunch of the for the Incredible Edibles Festival in Campbellford. It's garlicy and tangy and is nice on pasta, as part of a sandwich, or as a tapas dip. This is the vegan version, add some parmesan cheese if you like.
      Servings
      2 250 ml Containers
      Servings
      2 250 ml Containers
      Ingredients
      Servings: 250 ml Containers
      Instructions
      1. Roast/toast the sunflower seeds on a tray in the over at 350F for 5 - 10 mins
        Roasted Sunflower Seeds
      2. Wash the garlic scapes, then trim their tough tops and bottoms off
        Chopping the Scapes
      3. Throw everything in a blender and blend into a paste. Squeeze in the lemon. Add cilantro or basil to taste
        Just throw everything in a blender