The garlic is growing! Vegan Scape Pesto Time.

In our family we grew up eating, tasting and smelling like garlic. Good thing we all love it! Growing up we  would go out and ask what that was that food smell? Opps it was us! haha the aroma of garlic is something I think each of us will always associate with home. Especially now that we are growing it.  We are very lucky (and grateful!) for the generosity of friends who let us grow tons of garlic on their beautiful acreage.

Our visits to the farm are a combination of a peaceful retreat to the farming lifestyle, and a reminder to us city girls of the importance of growing our food. We try to go to the farm two to three times a week at the beginning of the Spring, and then as often as we can fit in our schedule. On the most recent trip we were so excited to see that our scapes were ready to harvest : )..which means a very delicious Vegan Scape Pesto! 

 

Garlic is a rare plant in that it produces two harvests! The first one being scapes. They are the curly flower stems that farmers cut to help the garlic bulb grow. If you don't grow garlic, you can find scapes at most farmer's markets right now. They are only available around the middle of June to beginning of July depending on the garlic growing season. 

What to do with those garlicky scapes?

Turn them into: Super Easy Vegan Scape Pesto! 

adapted from Oh She Glows

Ingredients

2 1/2 cups of scapes cut into 1 inch pieces
juice of 1/2 lemon
1/3 cup of toasted sesame seeds (to toast: saute on high in an un greased pan until seeds are golden) 
1/2 cup slivered almonds
3/4 cup of Nutritional Yeast
3/4 cup of extra virgin olive oil
Fresh ground pepper and salt to taste































Step 1) blend toasted seasame seeds, slivered almonds and nutritional yeast in food processor and set aside.
Step 2) blend scapes and fresh lemon juice.
Step 3) add the toasted sesame seed/almond mixture to scapes alternating with the olive oil. Add ground pepper and salt.  Blend until desried smoothness! 

Makes close to 2 cups. Pesto is fabulous in the fridge for a week. If you still have some left store in the freezer.

 

Enjoy on pasta, toast, sandwiches, crackers, bread sticks, or on a spoon!