Sassy Scape Pesto with Tahini and White Miso
This tasty vegan pesto features garlic scapes instead of basil and uses creamy tahini instead of olive oil. It is a great sauce for pasta, rice salad, or as a spread on a sandwich. So good!
- 2 – 3 cups chopped garlic scapes (woody bottoms and bulb tops cut off)
- 1 Tbsp white miso
- 1 Tbsp tahini
- Juice from half a lemon
- sea salt to taste
- Steam the garlic scapes in a lidded pot with just enough water to cover the bottom of the pot
- In a food processor or blender, combine all ingredients including scape cooking water. Add water or lemon juice if needed to get a smooth and creamy pesto
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