If you haven't tried garlic scapes, try them to make this Pesto. And you can cut some of the scapes in 2 inch long pieces and add them to your pasta dish as well.

Garlic Scape Pesto

• 1 cup coarsely chopped garlic scapes, 3 inch lengths
• 2 cups fresh basil leaves
• 1 lemon, juiced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup toasted whole almonds
• 1/2 cup olive or avocado oil
• 3 - 4 tablespoons purified water
• 2/3 cup vegan cheese (access recipe here)

Place all ingredients except the purified water and vegan cheese in a food processor and process until smooth. Add the purified water 1 tablespoon at a time until you reach desired consistency.

Add half the vegan cheese and pulse a few more times. Use the remaining cheese on top the dish before serving.

Season with additional salt, if needed. Store in the refrigerator and use on your favorite pasta within 2 days.