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Garlic Scape Pesto

Vegan Garlic Scape Pesto
Makes 1 500ml jar



2 large bunches of basil, leaves removed, stems discarded 

½ bunch garlic scapes (about 125g)

½ cup pistachios

1 cup olive oil

Juice from 2 organic lemons

1 tsp salt

A couple cracks of fresh pepper



Place pistachios and scapes in a food processor and pulse until pistachios have broken down.

Bit by bit, add olive oil, 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.



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