Garlic Scape Pesto
Garlic Scapes are the early stem and flower bud of a garlic bulb! Traditionally they were trimmed in order to let the garlic bulb grow, but now they're harvested as a coveted farmer's market special! The scapes are edible, milder tasting than garlic and can be used interchangeably with green onions. Save the Scapes with this delicious spread!
Prep Time: 00:05
Cook Time: 00:00
1 1/2 cups garlic scapes
1/2 zucchini (large)
2 tbsp lemon juice
sea salt (to taste)
1Wash and roughly chop the scapes and zucchini and place them in a food processor. Add the flesh of a ripe avocado, lemon juice and sea salt.
2Pulse in the food processor until smooth. Transfer to a glass bowl with a lid and refrigerate. Alternatively, freeze pesto in ice cube trays and enjoy a little zip on pasta, as a spread, dip or condiment with eggs, steak, tofu or seafood!
A little goes a long way! Be prepared to scare vampires with this pesto!
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