Ingredients:

  • 2 cups garlic scapes, trimmed and roughly chopped
  • 1 cup fresh basil leaves, packed
  • 1/2 cup walnuts, toasted
  • 1/4 cup nutritional yeast
  • 1/2 cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Bring a pot of salted water to a rolling boil.
  2. Drop the chopped garlic scapes and basil leaves into the water for exactly 30 seconds.
  3. Immediately plunge the greens into a bowl of ice water to stop the cooking process.
  4. Drain the greens using a fine mesh strainer and pat dry with a paper towel until no excess moisture remains.
  5. Add the toasted walnuts and nutritional yeast to the food processor. Pulse 5-7 times until the nuts are broken down into small, coarse crumbs.
  6. Add the blanched scapes, basil, lemon juice, salt, and pepper. Process on medium speed for 30 seconds until a thick, chunky paste forms.
  7. While the processor is running on low, slowly stream in the olive oil. Stop as soon as the pesto is glossy and combined but still holds a slight texture.
  8. Taste and add an extra squeeze of lemon if the garlic heat is too dominant.