Garlic Scapes and Basil Pesto

Garlic Scapes are new to me. The right time window to buy them and taste their magic is now.

Actually, we earned the garlic scapes and basil volunteering for an organic farmer here in Kelowna. After a few hours of weeding, we were sent home with them. So to work I went. Decided to make a pesto for a wild rice rotini pasta.

Garlic Scapes and Fresh Basil

So glad I’ve learned how to enjoy garlic scapes. I was concerned that as a raw pesto they could be too strong a garlic flavor, and, for us, absolutely not. Rather delicate in taste, actually.

We put the fresh basil, garlic scapes, toasted almonds, olive oil, sea salt and ground pepper in a food processor with the juice of a lemon. Whir, and it’s done. Then cooked the pasta and combined it with the pesto and lots of vegan parmesan cheese. Quick, quick and easy.

Pasta and Salad with Nut Dressing

When I serve the left over pasta, I’ll cook more of the cut up garlic scapes in a bit of oil and sea salt. Then I’ll add them to the warmed leftover pasta. It depends on your tolerance for a garlic taste; we love it so adding more scapes is a welcome addition.

Garlic Scapes

Another suggestion is you may prefer a linguini pasta for this dish. The contrast in the color of the pasta and the color of the pesto may be more beautiful. Experiment and see what you learn.

To Your Amazing Health,

Connie

Pesto Recipe

1 cup coarsely chopped garlic scapes, 3 inch lengths
2 cups fresh basil leaves
1 lemon, juiced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup toasted whole almonds
2/3 cup olive or avocado oil
2/3 cup vegan cheese (recipe follows)

Place all ingredients except the vegan cheese in a food processor and process until smooth. Add half the vegan cheese and pulse a few more times. Use the remaining cheese on top the dish before serving.

Season with additional salt, if needed. Store in the refrigerator until ready to use.

Vegan Cheese Recipe

1/4 cup toasted sesame seeds
1/4 cup toasted cashews
1/2 cup nutritional yeast
1/2 teaspoon sea salt
1/4 teaspoon ground caraway seeds
1/4 teaspoon ground fennel seeds

Place all ingredients in a blender and blend well. Store in a bottle in your refrigerator. This is so yummy!

Note: If in a hurry, you don’t need to toast the seeds or nuts.

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