Garlic Scape & Chive Pesto (Dairy Free)

by Brittany on July 13, 2011

Post image for Garlic Scape & Chive Pesto (Dairy Free)

Last summer  I heard about a spectacular pesto that used Garlic Scapes. This was of course after  garlic scapes were no longer available. Last week when I found some- I was DELIGHTED. These little babies burst with wonderful flavor.

Look for them now- before its too late!

I have often been asked how to make a good pesto without cheese.  The short answer is to replace the cheese with other bold wonderful flavors. The chives did just that in this recipe!

Of course you can always add cheese  to this- or you could even use some non-dairy parm cheese. I have had some that tasted just like the real deal. Right now I’m eating a very simple paleo style diet- and therefore decided to keep this recipe minimal.

Garlic Scape and Chive Pesto

12 Garlic Scapes
1 bunch of Chives (or green onions)
6 TBS Extra Virgin Olive Oil
1 Tsp. Lemon Juice
2-3 TBS Almond Meal
Salt and Pepper to taste.

Combine all ingredients in a food processor.

Feel Free to adjust the ingredients to your taste.  Next time around I may try toasting the almonds and throwing in some basil- just for fun!

Try this pesto on pasta, As a bruschetta topping with heirloom tomatoes, on pizza or as a dip. Last night we enjoyed it  mixed into bean- thread noodles, peas and lightly sauteed zucchini.

Happy Summer!



Be Sociable, Share!
  • Tweet

{ 5 comments… read them below or add one }

Crystal July 14, 2011 at 12:40 am

Perfect timing for this recipe! I wanted to make something new and different with the garlic scapes and scallions I had so this was exactly what I was looking for. I added some cilantro and a little more olive oil than the recipe called for. We put it on on top of beef that we browned and then braised in wine. Delicious!


BrittanyAngell July 14, 2011 at 4:36 pm

HAHA- its quite obvious that we got the same exact bag full of goodies this week :) (Wish I was getting it this week too!) We have cilantro too that I almost threw into the pesto. That meal sounds out of this world good. (seems we are eating exactly the same these days!) xo


Vicky July 17, 2011 at 2:40 pm

This sounds lovely, I've never used garlic scapes before, in fact I've never seen them!


BrittanyAngell July 17, 2011 at 2:49 pm

Vicky- they only are around for a few weeks in the summer and can be hard to track down. They are incredible- keep your eye out!! xo


Margaret June 19, 2012 at 1:34 am

Since scapes are back in season I made this (sorta) tonight – using toasted walnuts and basil instead of chives & almonds. It’s so good! :)


Leave a Comment

Previous post:

Next post: