• 2 cups of loosely packed Arugula
  • 1/2 to 2 cloves of garlic, crushed (or you can also use 3-4 garlic scapes here)
  • 1/2 cup olive oil
  • 1/2 cup grated parmesan or nutritional yeast
  • 2 tbsp pine nuts, sunflower seeds, hemp, walnuts, (your choice) lightly toasted in skillet
  • 1 tsp sea salt (to taste)

Combine arugula, salt, garlic and nuts, and 1/2 of the oil in the food processor and whirl. Scrape down the sides of the container occasionally. Add oil gradually, and add extra if you prefer a thinner mixture. Stir in parmesan/nutritional yeast by hand just before serving.

Great way to store pesto is to fill an ice cube tray and freeze. Once they are frozen put the cubes in a ziploc bag.  That way you can add them into dips, soups, pasta anytime!
Where Can I Buy Garlic Scapes?

Garlic scapes are only available for a short time each year. You can buy The Farm’s scapes at Save-On-Foods in Terra Nova and Galloway’s Specialty Foods in Richmond.

 

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