Dill + Garlic Scape Pesto
Equipment
- 1 Food processor
Ingredients
- 2-4 garlic scapes roughly chopped
- 1 cup spinach roughly chopped
- 3/4 cup dill roughly chopped
- 1/2 cup fresh basil
- 1/2 cup extra virgin olive oil
- 1/2 small zucchini
- 1/4-1/2 cup walnuts You can use sunflower seeds or hemp for a nut free version
- Juice of half of a lemon
- 1-2 tbsp nutritional yeast or parmesan
- 1 tsp salt I used Redmond Real Salt
- 1 splash cold water
Instructions
- Throw everything but the water into a food processor and run it, scraping down the sides as needed.
- Add a bit of cold water as it's running. This helps to keep down the heat of the machine and adds a bit of liquid to the pesto.
Notes
Makes about 1.5 cups. Store in an airtight container for about 4 days. Freeze in cubes for about 3-5 months. Thaw as needed.