Ⓥ Garlic Scape Pesto Ⓥ

Having a garden is all sorts of fun! One reason? Garlic scapes! You can get them at grocery stores too I imagine, I've just never noticed them. Anyway, we found out that we could make pesto out of them so I looked online for recipes and modified, combined, and made my own. 

It's perfect for pastas, quesadillas, pizza, sandwiches, even for dipping, or whatever else your imagination can come up with. 

Garlic Scape Pesto!

(Parmesan Cheese part)

1 cup Sesame Seeds

2 Tbsp Nutritional Yeast

2 Tbsp Lemon Juice

1 Tbsp Water

1/2 tsp Salt

Process all the sesame seeds, nutritional yeast, and salt in a food processor. Add the lemon juice and water once the sesame seeds start to mush together and continue to process until you get a smooth sort of "paste" consistency, or until smooth--this takes a while so be patient. ;)

Set aside in a bowl. 

(complete pesto!)

3 Garlic Scapes

"Parmesan Cheese" (above)

2 Tbsp Lemon Juice

1/4 cup Olive Oil

2 handfuls of Spinach

Process the garlic scapes, spinach, and lemon juice until fine--you don't need to clean out your food processor from making the "parmesan cheese", silly. ;) Add the "cheese" mixture a few portions at a time, alternating with the olive oil. Process until smooth or desired consistency is reached. You may want to add more salt if desired as well. 

Make approximately 1.5-2 cups. 

Again, goes great with so many different recipes so play around with it! Enjoy! :)

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Ⓥ Vegan Kitchen: Vegan Pesto! Ⓥ

Mmmmm, Pesto! So delicious as a pasta sauce or a spread in a grilled cheese sandwich. I used to love the stuff but haven't had it since going Vegan. Finally, I decided to make some for myself since I didn't really have a good excuse not to and it was simply calling for me to make some. 

This recipe is super quick and easy, although pine nuts are pretty expensive so it's a bit of a treat and I advice only to buy how much you need ;). But this recipe goes a long way so half it if you don't need very much.   

Without further ado... 

Vegan Pesto:

2 ½ cups fresh Basil

½ cup fresh Parsley

½ cup Pine Nuts

½ teaspoon Salt

½ teaspoon Black Pepper

2 tablespoons Vegan Cheese (I use Daiya Mozarella)

2 tablespoons Miso

Process all the ingredients in a food processor, adding water slowly to desired paste-like consistency. Makes approx. 1 cup... ish, I didn't measure so I'm kind of guessing ;)

And there you have delicious Pesto! As already said, makes a great base for a pasta sauce and sandwich spread! 

I made a delicious grilled "sandwich" the other day with; toasted gluten-free bread, pesto spread, tofu balls sliced/flattened, and Daiya mozzarella cheese melted over top. Yum!!

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