Poor Man’s Garlic Scape Pesto Recipe
Your probably wondering why I’m calling this a Poor Man’s recipe aren’t you? Well typically pesto calls for pine nuts which can be quite costly, it also calls for basil which at times I can not get to grow or I’m only growing holy basil aka tulsi so I do not typically have it on hand, plus ya’ll I just want my pesto simple with the ingredients I have on hand! So Voila! Poor Man’s Garlic Scape Pesto Recipe.
It’s mighty delicious and easy!
Lemon juice is from Costco, Cashews from Aldi, Scapes from my back yard and the olive oil in the photo is from Mercola, but I generally have EVOO from Azure Standard, both tastes great for me.
Ingredients:
- 1 Cup Garlic Scapes cut into 1 to 2 inch pieces (use your scissors to make it easy)
- 1 Cup Cashews
- 1/2 to 1 Cup Olive Oil (Or a bit more)
- 3 Tablespoons Lemon Juice (from a jar or squeeze one yourself)
- S&P to Taste
Click HERE to see what Food Processor I use
Directions:
- In a food processor place your garlic scapes, cashews and lemon juice and give it a few pulses.
- Next turn it on to low or high and drizzle in the olive oil until desired consistency is reached. This will take about 2-3 minutes and feel free to add in more olive oil or lemon juice. Don’t be afraid! Scraping down when necessary, add in the S&P when it’s turned off and give a quick pulse or two to stir in.
- Place in a dish with a lid and store in the fridge for up to 1 week. This could also be frozen for a later use, but the consistency is not quite the same.
- Eat with triscuits, pita chips or tortilla chips!
- Use as a dip, sauce for pasta, sandwiches and more
Best Salt around- Redmond’s Real Salt!
