This vegan recipe combines garlic scapes with kale and basil for a mellow and garlicky pesto, perfect for using on pasta or pizza.
Prep Time5 minutesmins
Total Time5 minutesmins
Servings: 10
Ingredients
4garlic scapes
2large kale leaves
8basil leaves
1/2cupalmonds
1teaspoonsalt
1/8cuplemon juice
1/4cupolive oil
Instructions
Put the kale, garlic scapes and basil in a food processor and pulse until minced.
4 garlic scapes, 2 large kale leaves, 8 basil leaves
Add the almonds and the salt and pulse until the almonds are finely chopped.
1/2 cup almonds, 1 teaspoon salt
Put the lemon juice and olive oil in a measuring cup. Then turn the food processor on continuously and pour the lemon juice and olive oil in as it runs.
1/8 cup lemon juice, 1/4 cup olive oil
Store for 1 week in the refrigerator, well covered.
Notes
You can use pine nuts, walnuts or almost any type of nuts you prefer in this recipe.
This pesto freezes well, freeze in ice cube trays or small containers for later use.