It’s Garden Pesto Time
Handful each of roughly chopped…
- Garlic scapes
- 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.