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  • Adriano dos Santos

Garlic Scape Pesto


1 avocado(s) Avocado

2 tbsp Lemon juice

1 pinch Sea salt ((to taste))

1/2 large Zucchini

1 1/2 cup Garlic scapes


1. Wash and roughly chop the scapes and zucchini and place them in a food processor. Add the flesh of a ripe avocado, lemon juice and sea salt. 2. Pulse in the food processor until smooth. Transfer to a glass bowl with a lid and refrigerate. Alternatively, freeze pesto in ice cube trays and enjoy a little zip on pasta, as a spread, dip or condiment with eggs, steak, tofu or seafood!

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