Thursday, June 19, 2014

Easy Vegan Garlic Scape Pesto

Inspired by Kalyn’s Kitchen.

  • 3 garlic scapes, rinsed and chopped a few times to break up
  • 1.5 cups of my 3-minute parmesan cheeze   (I made a different version and didn't use the whole 1.5 cups) You will be adding the vegan cheese in 1/2 cup at a time.
  • Juice of 1/2 a fresh lemon (approx 2 tbsp)
  • 1/4 cup extra virgin olive oil
  • handful of fresh spinach

Directions: Put into processor garlic scapes and fresh lemon juice and process until fine. Add the vegan parmesan slowly in 1/2 cup increments, alternating with the extra virgin olive oil. Process until smooth or desired consistency. As a final step take your rinsed spinach and throw in and process. It will turn into a lovely green colour. Serve and enjoy! Makes 1.5-2 cups.

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