The Garden at 485 Elm
People growing together:
a collaborative community garden in Montpelier, Vermont

It’s Garden Pesto Time

Dinner fresh from the garden.



Handful each of roughly chopped…

  • Garlic scapes
  • Chives
  • Scallions
  • Basil
  • Parsley
  • Cilantro


  • 2 handfuls raw walnuts
  • Garlic-infused olive oil & roasted nut or seed oil
  • Splashes of lemon juice to taste
  • A few pinches of nutritional yeast
  • Pinch of salt. Maybe another.

Whir all ingredients in food processor, adding more oil or lemon juice to keep it going, until it’s a pleasing texture. Consume as a dip, spread, pasta-toss, pizza topping, etc.

Assuming you have any left, pesto freezes well in an airtight containers for a taste of wow in December or January.