10 garlic scapes, woody parts removed and chopped into pieces
1/2 cup raw pistachios (or raw nut or seed of choice)
3/4 cup extra-virgin olive oil
1/4 cup vegan parmesan
packed 1/2 cup basil
pinch salt (if needed)
Instructions
For the Vegan Parmesan: Add almond flour, nutritional yeast, and salt to a bowl. Whisk well to combine and remove lumps. Store in an air-tight container.
For the Pesto: Add your chopped garlic scapes to a food processor and pulse until broken into small chunks, about 30 seconds.
Add the pistachios and pulse until broken into small chunks, about 30 seconds.
Add the olive oil and process until combined, about 15 seconds
Add 1/4 cup of your vegan parmesan and process once more, about 15 seconds.
Finally add your basil and process until incorporated. Taste and add salt if desired. Store in an air-tight container in the fridge.
