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Garlic/Leek Scape Pesto (Paleo Vegan & Nut-Free)

Yields1 ServingPrep Time8 minsTotal Time8 mins

Mid-June is when the garlic scapes are ready to harvest here. You will spot them at your local farmers markets, open air markets or even in some grocery stores. Don't hesitate to snap these up as their window is narrow. Many who can not tolerate garlic due to health issues that involve their gut such as SIBO can usually eat scapes without irritating their gut. Scapes are the flowering part of the garlic plant and you will notice they are thicker than the leaves. By cutting them you are allowing the plant to put all its energy into the (garlic) bulb rather than the flower and seed. This pesto is perfect with pasta or as an appetizer, on crackers or tortilla chips, in sandwiches or whatever strikes your fancy! I make a similar dip with leek scapes, which are typically ready to harvest earlier than garlic scapes, usually in early to mid May. However, leek scapes are much longer and fatter than garlic scapes, so you will need to reduce the amount of leek scapes to 6 or use 12 leek scapes and double the rest of the ingredients in the recipe.

 12 garlic or leek scapes, chopped into 1-2 inch segments
 juice of 2 lemons
 ½ cup extra virgin olive oil
 ½ tsp sea salt
 ½ cup sprouted or lightly toasted raw pumpkin seeds

Place the scapes in a food processor and pulse until broken down a little. Add the rest of the ingredients and pulse until you have a fairly smooth dip. You do not want this to end up totally smooth, pure├ęd or pasty.
Store in an airtight container in the refrigerator for up to a week or freeze for up to 8 months.