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Friday Fun: Pesto Recipe

August 5, 2011

Loves, do you know what today is?

It’s Friday!!

Okay, so now that I’m not in school any more the days kind of all feel the same and I have to work tomorrow anyways, but knowing that most people are about to embark on two free days makes the mood a little brighter, doesn’t it?  Or maybe I’m the only one who thinks good moods are infectious. 

Anyways, Friday calls for a day of rest pour moi and it also calls for going all out on breakfast, right?

IMG_2241Hot oaties cooked in almond coconut milk.

Topped with not one nut butter, but two and not one kind of coffee cake, but two.

IMG_2243Eat your heart out.

I’m not going to lie, I had a weird night’s sleep.  I’ve been up by 6 AM for the past few mornings to run with Joey, because unlike me, he has a real full-time office job and has to fit in his runs before work.  Guys, 6 AM is early for me and I would be lying if I said I didn’t just feel like going back to sleep after I turned my alarm off. 

I swear, it doesn’t matter if I go to bed early and get a decent amount of sleep, waking up as the sun is still rising just makes it feel like it’s too early to be up!  Of course today, my day off, I woke up on my own at 5:45 AM.  Seriously, body?  Get it together, will ya?

Despite all my moaning and groaning about it being too early, I felt like I rocked all my runs this week.  Let’s hope my 7-miler tomorrow is more successful than my 6-miler last week.  I’m not going to lie, I’m nervous!

But this isn’t a post about oatmeal.  Or sleep. Or 7-mile runs that strike fear to my heart.

It’s about pesto.

IMG_2163  This pesto, to be exact.

I can’t get over how dang good this pesto is.  I’m resisting the urge to call it besto.  As in the best pesto: best + pesto = besto?

Okay, enough lame jokes for today.

Amazing Garlic Scape Pesto

For those of you who were smart enough to tuck some garlic scapes away in the freezer.  Or for those of us who are good at stockpiling recipes and hoarding them until garlic scape season rolls around again.

  • 1/2 cup raw almonds
  • 2 tablespoons nutritional yeast
  • generous sprinkling of salt
  • 4-5 garlic scapes
  • juice of one average sized lemon
  • 3 tablespoons olive oil
  • generous handful of spinach

**You could use basil in place of spinach if you’re unlike me and haven’t managed to kill your basil plant.

***I’m assuming you could substitute parmesan cheese for nutritional yeast.

  1. Add almonds, yeast and salt to a food processor and pulse until mealy.
  2. Remove almond mixture and add garlic scapes and lemon juice to the processor, pulsing until scapes are chopped.
  3. Add almond mixture and olive oil to processor and process until combined.  You may have to scrape down the sides a few times.
  4. Once combined, add in spinach (or basil) and process until pesto consistency is reached.

Step #5 would be, “try not to eat the entire batch straight from the processor with a spoon.”


Gah, so good.  If I do say so myself.

The best part is that it’s good with everything!


As a chip dip.


In a wrap.


As a pizza sauce. 

I swear it’s under that cheese and marinara.

I think know Joey’s favorite way to use it was when we he mixed it with some Greek yogurt and used it as a sauce for some shrimp and zucchini roll-ups.

I should probably go out and get some more yogurt as a thanks to him for putting everything away in our apartment while I was at work last night.  Can I just say, best surprise ever?

Oh yes, I can.

Off to clean the old apartment (bleh!), run some errands and pick up some more paint colors.  The search for the perfect bathroom/living room color continues!


What is your favorite use for pesto?

16 Comments leave one →
  1. August 5, 2011 5:31 PM

    Ohhh that pesto looks amazing, i absolutely love it on pizza too!
    Your pictures are awesome and thats a super cute photo at the end – are you eating pizza in bed? lol
    Lovely blog can’t wait to read more 🙂

  2. August 5, 2011 6:18 PM

    I admit that I’m a horrible foodie when it comes to trying new things. I’ve never had pesto, and apparently I don’t know what I’m missing. I love hummus, though, if that counts? 😀 And I use it in pretty much everything you do. As a dip. As a sandwich/wrap stuffing. As a pizza sauce. In oatmeal. And speaking of oatmeal, your breakfast is looking sooooo tasty. Coffee cake on oats? Oooo yes please.

    Good luck with finding paint colors! I’m on the same kind of search right now, and all of the choices are overwhelming. There are too many gorgeous possibilities!

    • August 6, 2011 9:20 AM

      I’m trying to really take my time picking the colors. We made such quick decisions in our last apartment and I ended up hating all of them.

  3. August 5, 2011 6:25 PM

    I’ve never had garlic scapes before! The pesto looks delicoius!

  4. August 5, 2011 6:59 PM

    I have never tried garlic scapes, may have to check into that soon!

  5. August 5, 2011 7:27 PM

    I’ve got to try one of these spinach pesto recipes I’ve been seeing around. Although I have no idea what a “garlic scape” is…

    • August 6, 2011 9:22 AM

      It’s the top of a garlic plant. It’s curly and totally strange-looking but delicious and much more of a milder flavor than regular garlic.

  6. August 5, 2011 10:41 PM

    Breakfast!!! Awh! And your Pesto?! Oh my gosh. I am in love. I love that it is vegan!

    You are gorgeous!!!!

  7. August 6, 2011 5:38 AM

    I love pesto!! I usually have it on pasta, but on pizza would be really good also. Its really cool that you used garlic scrape in it. Love the green colour 🙂

    • August 6, 2011 9:22 AM

      Isn’t it awesome looking? I love it on pasta as well!

  8. August 6, 2011 6:04 PM

    I swear – it’s so much easier to wake up early when you have nowhere to be, than it is to wake up early for work. Of course :X

    The “besto” looks soo good…but I confess – I’ve never had garlic scapes!

  9. August 7, 2011 8:08 AM

    I love pesto so much!!!!!!! Chilled pesto pasta, or pesto and tomato and mozzarella on baguette under the broiler (my favorite appetizer!). Also on a panini or as pizza sauce!!! 🙂


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