Gluten-free, Dairy-free, Paleo, Vegetarian, Whole30

Garlic-Scape Pumpkin-Seed Pesto

When I think pesto, I think of summer and the smell of readily available fresh basil. It really is the perfect summer condiment. In this pesto recipe, I utilize garlic scapes, the curly tops of the garlic plant that can be found at most farmers’ markets in early summer. Of course, if you can’t find them, you can substitute regular minced garlic. Use the pesto in salads, as a condiment on meat and roasted vegetables, or add to Asparagus-Pesto Egg Muffins.

Makes 1 cup

• ¼ cup hulled raw pumpkin seeds
• 2 cups firmly packed fresh basil leaves
• ¼ cup plus 2 tablespoons extra-virgin olive oil
• ¼ cup chopped garlic scapes; or 2 cloves garlic, minced
• 3 tablespoons fresh lemon juice
• 3 tablespoons nutritional yeast
• ½ teaspoon salt
• ¼ teaspoon black pepper

In a small skillet over medium-high heat, toast the pumpkin seeds, stirring occasionally, until lightly golden and fragrant, about 5 minutes. Set aside until cool enough to handle.

Combine the toasted pumpkin seeds, basil, olive oil, garlic scapes, lemon juice, nutritional yeast, salt, and pepper in a food processor or blender. Pulse until smooth. Store the pesto in an airtight container in the refrigerator for up to 1 week.