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Garlic Scape Sun-Dried Tomato Pesto

What you need: 

approx. 1 cup Garlic Scapes

1/2 cup Walnuts

1/2 cup Extra-Virgin Olive Oil

approx, 1/2 cup Nutritional Yeast

1 cup Italian (flat-leaf) Parsley

1 cup Curly Parsley

approx. 1/2 cup Sun-Dried Tomatoes packed in oil, sliced and drained

approx. 1/2 teaspoon Himalayan Pink Salt or Sea Salt to taste

approx. 1/2 teaspoon fresh ground pepper

Helpful Materials:

Food Processor

Cutting mat or board

Sharp knife


large Bowl

1/2 cup measurer







What you do: 

I say approx. because I used around that measurement for each. I did this mostly by sight.


Wash Garlic Scapes. Cut into 2 inch lengths and put in a large bowl.

Remove leafy tops from both kinds of parsley, wash them, and add to bowl with Scapes. It is not necessary to dry the herbs or scapes.

Add the Scapes and Herbs to the bowl of a food processor fitted with a large mixing blade.

Measure out oil and Nutritional Yeast and add to the food processor. Sprinkle salt and grind pepper over everything. Slice Sun-Dried Tomatoes and measure out a little less than 1/2 cup. Add to the food processor.

Cover the processor and process until smooth. It may be necessary to turn it off halfway and scrape down the sides with a spatula to get every last morsel.

Taste and adjust salt and pepper, as necessary.

If you will not be using it all right away or in the next few days, put it in an airtight container and freeze.



Preparation Time: 
10 minutes.
Cooking Time: 
5 minutes
approximately 2 cups
Recipe Category: 


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