Garlic Scape Lemon Balm Pesto

Garlic Scape Lemon Balm Pesto

This Garlic Scape Lemon Balm Pesto Recipe combines garlic scapes with fresh, garden-picked lemon balm and basil for those growing delicious herbs! Great for dipping french fries, on burgers or sandwiches, or pasta’s too! A great way to use up those garlic scapes if you have an abundance!

Garlic Scape Lemon Balm Pesto

Garlic Scape Lemon Balm Pesto

Garlic Scape Lemon Balm Pesto
Garlic Scape Lemon Balm Pesto

Garlic Scape Lemon Balm Pesto

This Garlic Scape Lemon Balm Pesto Recipe combines garlic scapes with fresh, garden-picked lemon balm and basil for those growing delicious herbs! Great for dipping french fries, on burgers or sandwiches, or pasta too! A great way to use up those garlic scapes if you have an abundance!
Total Time 5 minutes

Ingredients
  

  • 1 Cup Chopped Garlic Scapes (About 10-15 scapes) top flower part removed, cut into ½-inch
  • ¼  Cup  Nuts/Seeds of Choice (I used Almonds + Pepitas) Other great nuts/seeds to choose from are Walnuts, Pecans, Sunflower Seeds
  • ¼  Cup  Fresh Lemon Balm
  • ¼ Cup Fresh Basil
  • ½  Cup  Extra Virgin Olive Oil
  • ¼ Cup  Raw Cheddar Cheese Or Parmesan or other hard cheese of choice
  • 1 Tbsp Lemon Juice
  • ½ Tsp Salt

Instructions
 

  • Place the garlic scapes in a food processor and pulse until they are broken down, about 30 seconds.
  • Add the nuts/seeds of choice and pulse until well combined with garlic scapes, about 15 seconds. Scrape down the sides of the bowl.
  • Turn the food processor to low/blend, and slowly drizzle in the olive oil. Then turn off and scrape the sides again.
  • Add the lemon balm leaves, basil, cheese, lemon juice, salt, and process until it reaches desired texture. Taste and adjust seasoning if needed.
  • Store in a glass mason jarpyrex, or jar of choice.
  • Use immediately, store in the refrigerator, or freeze for later. Makes About 1-1.5 cups

Notes

To refrigerate: Put pesto into glass jars, top with olive oil, cover, and store in the refrigerator for about a week.
To freeze: Pack into a freezer-safe container, like a mason jar, and freeze for up to one year.
Garlic Scape Lemon Balm Pesto

For More Healthy Livin Recipes

Find more paleo, gluten-free, vegetarian, and vegan-friendly recipes here, or check out our Pinterest for more recipes, travel, and yoga content here!

For More Inspiration

Health Coach Ally

About Me

I spent 5 weeks on a spiritual journey with my husband and immersed myself in the age-old traditions and rituals of yoga on Koh Phangan island in the Gulf of Thailand. Focusing on Hatha and Vinyasa Yoga. Completing my 200-Hr Yoga Teacher Training. Learn more about my experience here

I then received my Integrative Nutrition Health coach training from the Institute for Integrative Nutrition, where I learned about more than one hundred dietary theories and studied a variety of practical lifestyle coaching methods. Drawing on this knowledge, I will help you create a completely personalized “roadmap to health” that suits your unique body, lifestyle, preferences, and goals. Learn more about my training

Learn More About Me Here

Yoga inspires me to live more mindfully in the present moment. It has taught me to be stronger, more flexible, fearless, and open, both mentally and physically, on and off the mat. Practicing various yoga techniques has helped me connect deeper with the body, mind, breath, and soul.

Instagram
@Ally__adventures or @healthylivinwellness

This article may contain affiliate / compensated links which means that I may make a small commission at no extra cost to you. I only promote products that I love and feel will benefit my healthy readers!
For full information, please see our disclaimer here

Alyx B

A Certified Yoga Instructor and wellness coach, who studied Environmental Sustainability and Animal Science. Lover of animals and tacos! And passionate about traveling, hiking, yoga, and the environment.

View stories

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating