Kale, Garlic Scape and Walnut Pesto

Recipe adapted from: Yup, It's Vegan

Garlic Scape Pesto recipe card showing ingredients, instructions, and tips for turning seasonal garlic scapes into a versatile pesto for pasta, sandwiches, vegetables, and more.

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Illustrated recipe tips for kale, garlic scape, and walnut pesto, featuring information about fresh kale and garlic scapes, ingredient substitutions, storage tips, and simple ways to use the pesto in meals.

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Kale, Garlic Scape, and Walnut Pesto

Garlic scapes offer a mild garlic flavor that shines in this simple pesto. Combined with kale and walnuts, it creates a versatile sauce packed with flavor, healthy fats, and nutrients. Try it on pasta, roasted vegetables, sandwiches, or as a dip for fresh vegetables.

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Ingredients

  • 1 bunch curly kale (about 8oz, stems removed, roughly chopped)
  • 1 bunch garlic scapes, roughly chopped
  • 1½ cups toasted walnuts
  • 1 lemon, juiced
  • ½ teaspoon sea salt or to taste
  • 2 tbsp nutritional yeast (optional)
  • ¼ cup extra-virgin olive oil (optional)

Directions

  1. Bring a pot of lightly salted water to a boil.
  2. Add the chopped kale and cook for about 4 minutes, or until it is soft and bright green.
  3. Pour the kale into a colander and rinse it with cold water right away. Let it drain.
  4. Dry the kale well using clean towels or a salad spinner.
  5. Put the garlic scapes in a food processor and pulse until they are finely chopped.
  6. Add the walnuts and pulse again until the walnut pieces are small.
  7. Add the lemon juice, kale, nutritional yeast (if using), and sea salt. Pulse until everything is mixed and finely chopped. Stop occasionally to scrape down the sides of the bowl.
  8. If using olive oil, slowly pour it in while the food processor is running.
  9. Taste the pesto and add more seasoning if needed.
  10. Store leftover pesto in the refrigerator for up to 1 week. You can also freeze it for later use.