The only pesto to make when garlic scapes are in season! Garlic scapes have a mild garlic flavor, so this vegan pesto is mild, creamy and delicious. Add to pasta for the perfect (and simplest) spring dinner!
Step 1
Blanch the basil. Boil a large pot of water over high heat. Prepare a small bowl of ice water, and set aside. Once the water is boiling, add the basil to the pot and cook for 30 seconds. Immediately remove the basil with a slotted spoon, and put it into the ice water to shock. Once cool, drain and set aside.
Step 2
Cook the pasta. Add 4 tbsp salt to the same pot, with new water. Place over high heat. Boil the salted water, and cook the pasta according to package instructions.
Step 3
While the pasta cooks, make the pesto. Add 1 tsp salt, cashews, 4 tbsp lemon juice and garlic scapes to a food processor. Pulse until well chopped. Then add the basil and water and pulse until combined. With the food processor running, drizzle in the olive oil, and pulse until combined.
Step 4
Once the pasta is al dente, drain and add to a serving dish. Mix in your desired amount of pesto. Squeeze the final 1/2 lemon. Taste for salt. Top with basil leaves, if desired.
*To soak the cashews, there are three options. The first option, soaking overnight or for 5-8 hours at anytime, keeps the cashews fully raw. Cover with room-temperature water in a bowl overnight, and then drain and rinse. Or you may bring a pot of water to a roiling boil, turn off the heat, toss in the cashews and cover the pot. Leave in for 30 minutes and then drain and rinse. The final option is to boil the cashews. Add the cashews to a pot with water to cover them. Bring the water to a boil and boil for 15 minutes, until soft. Drain and rinse.