seasonal arugula garlic scape pesto

seasonal arugula garlic scape pesto

It’s summer CSA veggie time again, and, in keeping with the inspiring summer ritual, I schemed up this light, creamy recipe for pesto bursting with flavor that uses numerous ingredients from my weekly delivery in early June. This vegan recipe with a heavy load of leafy greens is more of a sauce than a traditional pesto; it’s less greasy, and can be used on grains, salads, burgers–you name it. (This picture features the pesto atop a quinoa burger served on top of sautéed kale with onions and Braggs Animos–the perfect summer lunch).

seasonal pesto with arugula and garlic scapes


1 bunch arugula (3-4 packed cups)

1 bunch fresh basil leaves (1 packed cup)

1/4 cups almonds or nuts of your choice (sunflower seeds are an excellent choice for those with nut allergies)

2 garlic scapes (or 3-4 gloves  garlic) chopped and lightly sautéed

1/2 cup water

1/4 cup vegetable oil

1 tsp salt

1/2 tsp pepper


Place all ingredients in a Vitamix, blender or Cuisinart. Puree until smooth. If mixture is too thick, add oil and water in equal proportions until ingredients blend easily. Place several tablespoons onto pasta, other grains, salads, or in sandwiches. Freeze or refrigerate leftovers.