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
  1. Steam the garlic scapes in a lidded pot with just enough water to cover the bottom of the pot
  2. 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