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Garlic Scape Pesto

Vegan Garlic Scape Pesto
Makes 1 500ml jar



1 large bunch basil, leaves removed from stems (about 6 cups, not packed)

½ bunch garlic scapes (about 125g)

½ cup pistachios

¾ cup olive oil

Juice from 2 organic lemons

1 tsp salt

A couple cracks of fresh pepper



Place pistachios, scapes, and olive oil to a food processor and pulse until pistachios have broken down.

Add basil leaves, lemon juice, salt and pepper and pulse until all ingredients are incorporated.

Will keep for about 5 days in the fridge. Freezes very well. Enjoy!


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