If you are a big fan of garlic and really like pesto, you are going to love this. It merges the best of both and it is dairy-free!
I was introduced to garlic scapes a few years ago by a friend. They look more like chives but taste like a mild garlic. You can mince them into recipes, stir-fry with them, and even use them to make a great pesto. To learn more about the great benefits of garlic, click here.
To learn more about soaking and rinsing raw nuts and seeds, click here.
Garlic Scape Pesto
- 15 – 18 scapes
- 1/3 cup raw organic walnuts* (best if soaked and rinsed, find out how here)
- 1/4 cup organic virgin olive oil
- 1 tbsp. fresh squeezed lemon juice
- 1/2 tsp. Celtic or Himalayan salt
- additional olive oil as needed
Cut the scapes into two inch pieces, using the garlic bulb and about 12 to 15 inches of the stem (the most tender part).
Put all ingredients into a high speed blender (such as a Blentec or Vitamix) or food processor and blend until chopped and well blended. Slowly add more olive oil if it is still too lumpy, usually about one or two tablespoons more.
Store in refrigerator. It will keep for 5 to 7 days.
Eat it with carrot or celery sticks, corn-free chips, or use it as a spread on your gluten-free bread. It is also great as a sauce on gluten-free pasta, baked potatoes, or chicken.
* to reduce the oxalates, substitute the walnuts with raw organic pumpkin seeds (soaked and rinsed)
This article was written by Sharon Harmon, founder and owner of Life Design for Health. She has a passion for helping people find their way back to optimum health. Please contact Sharon if you would like to know more. There is a great deal of health-related information on her blog and website.