In April we launched a home gardening series titled Growing Garlic Scapes. Each week, from April up until mid June, we photographed the growth of garlic scapes from our backyard and shared the progress on our blog and social media channels. As we are new to the experience of growing garlic scapes, you can only imagine our excitement to see round stalks and then the curls. Even more exciting was the harvest.

If you haven't already done so, please be sure to check out this series.

The recipe being shared here today is inspired by our harvest. This pesto is a tasty blend of fresh greens including garlic scapes, basil and kale. 

--- From Garden to Table

The best part about making this tasty sauce is that you can be flexible. Pesto is traditionally made with pine nuts, but pecans and walnuts can be used as substitutes. Walnuts yield a flavour closest to traditional pesto made with pine nuts. We also make this recipe on a regular basis using 1 garlic clove but since we've harvested garlic scapes, a handful of it roughly chopped will replace the garlic clove. 

This pesto is vegan. You have the option to add nutritional yeast for a cheesy parmesan flavour. Make sure to have a good food processor on hand for smooth blending.

Ingredients you'll need:
2 cups fresh kale leaves, loosely packed, chopped, stems removed
1 cup fresh basil leaves, chopped
½  cup walnuts, raw
2 tablespoons extra-virgin olive oil (add additional olive oil as needed when blending to achieve desired consistency)
1 tablespoon lemon juice, freshly squeezed
1 tablespoon nutritional yeast (optional)
A handful of garlic scapes, roughly chopped
Sea salt and freshly ground pepper to taste

Place all ingredients in a food processor. Process until smooth. Season to taste with salt and pepper.

Preparation time: 10 minutes

--- Garlicky Scapes Pesto: A Spoonful As We're Blending
Photography by Eartha Lowe

Tap HERE to read more about our home gardening series "Growing Garlic Scapes," now on our Food and Wellness blog.