Plenty O' Pesto by Vaughan Myers-Jennings

This week, we received our first CSA veggie haul of the Summer (yay!). As part of the haul, we received garlic scapes…a LOT of garlic scapes.

A green garlic scape against a white background. Photo by Vaughan Meyers-Jennings.

A large bag full of them. While racking our brains on what to do with all of these beautiful scapes, my wife (and the main reason I eat good food) came up with a brilliant idea…PESTO!


To turn your scapes into pesto, you’ll need nuts. Walnuts, pine nuts, or almonds will do; we used almonds. Get a tasty block of cheese (or nutritional yeast for you vegans), combine both in a food processor and pulse until chopped. Add chopped garlic scapes and basil and continue pulsing until the mix is gravel-like. After adding some olive oil and water, you should have a mix that looks similar to this:

A black plastic food container full of bright green pesto (paste). Photo by Vaughan Myers-Jennings.

Congratulations, you’ve made pesto! Use it on pasta, chicken, pizza, or whatever you fancy.

For a more detailed recipe, visit https://seitanbeatsyourmeat.com/garlic-scape-pesto.