Garlic Scape Pesto

Try this flavourful spin on classic pesto. You’ll find garlic scapes at your local farmers’ market in abundance this time of year. This recipe is adapted from Registered Holistic Nutritionist Jae Steele’s cookbook Ripe from Around Here.

1 cup chopped garlic scapes (about 10 scapes)

2/3 to 3/4 cup nuts or seeds (walnuts, cashews, almonds, sunflower or pumpkin seeds  or a combo)

3/4 tsp. sea salt

a good few twists of freshly ground pepper

1/2 cup olive, flax or walnut oil

1/4 to 1/2 cup filtered water

Throw the scapes, nuts or seeds, salt, pepper, and oil into a blender or food processor. Process until smooth, stopping occasionally to scrape down the sides. While the machine is on, pour in the amount of water needed to get the desired pesto consistency.

Serve over pasta, on pizza, in salads, as a dip, or in sandwiches. Get creative!