Lemony Scape and Herb Spread – Pesto Recipe

Lemony Scape and Herb Spread - Pesto Recipe

I’ve been going to the farmer’s market and getting so excited by produce that I tend to overbuy and have too much of something.  Well, more than I need for a recipe or two sometimes.  Like garlic scapes.  My herbs are also growing almost out of control outside, so I thought I should bring the two together and make a creamy cannelini dip with a hint of basil and lemon.  This is a lot lighter than pesto, both in flavor and tummy-filling-factor, but sometimes I think that’s kinda nice.  I ate them with vegetable crudites, as a sandwich spread, and with some pasta – it’s kind of a dip and sauce in one.

Lemony Scape and Herb Spread

Lemony Scape and Herb Spread (makes about 2 cups):

1 c chopped garlic scapes
large handful of basil leaves (about 15 large leaves)
1/4 c packed parsley leaves
1 3/4 c cannelini beans (one 15 oz. can)
juice of one lemon
2 tbsp olive oil
1 tbsp nutritional yeast
1/4 tsp salt
fresh black pepper, to taste

Place scapes, basil, and parsley in the food processor and pulse until coarsely chopped.  Add remaining ingredients and process until smooth.

This week I was excited to find squash blossoms all over the market, and I picked up a bag of almost 20 for $1.  I’ve seen it battered and fried most often, but I felt a bit lazy today and started looking up other ideas.  I veganized a combination of recipes for sopa de flor de calabaza or Mexican squash blossom soup.  Basically it’s some onions and garlic with squash blossoms, veggie stock, non-dairy milk, spices and corn.  Everything I’d read promised a light zucchini flavor, and hey, I love creamy soups with corn – should be good, right?  Wrong.  Well, it was wrong for me.  The flowers were so bitter it pretty much ruined the soup and I threw out the other serving.  Ah, well… at least I didn’t waste a bunch of money on some exotic ingredient (though I did save two to fill with leftover pine nut crema and sprinkled with cornmeal and toasted, and they were better but still pretty bitter.  I put them on top of the soup).


Tomorrow I’m planning on making something delicious with my market strawberries that doesn’t involve baking – raw strawberry pie!  Yum.  Speaking of raw, I recently got back into making Ani Phyo’s Coconut Breakfast Cakes.  My friend made them and was not impressed; he found them too sweet and too heavy.  I like them pretty well but can see what he means (and others, it seems), and have a few issues of my own (like how they taste terrible the next day).  I think there might be a way to combine the rawmelette shells with these in a way that doesn’t require a dehydrator, which would be happy news to all of you who like the thought of trying raw food but don’t have a lot of equipment.  So, imagine waking up to a plate not unlike this (only better!):

strawberry pie

If the strawberry pie doesn’t get posted first, be prepared for some tasty flaxjacks in the near future.  Hooray omega-3s!