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Garlic Scape and Kale Pesto

June 14, 2021 | By Jeremy Scheck | 1 Comment

Garlic Scape and Kale Pesto


  • 2 oz (60g) walnuts
  • 4.5 oz (127g) kale
  • 5.5 oz (150g) garlic scapes
  • 2 oz (60g) fresh basil
  • 7 oz "unexpected cheddar" cheese from Trader Joes, or a combination of cheddar and parmigiano reggiano
  • 1 cup extra virgin olive oil
  • Salt and pepper to taste
  • Apple cider vinegar or red wine vinegar to taste


  1. Toast the walnuts in a dry pan until fragrant.
  2. Add to a blender or food processor with the kale, garlic scapes, basil, unexpected cheddar, and olive oil. Blend, (scraping down the sides as needed), then taste for salt, pepper, and acidity, and adjust accordingly with the salt, pepper, and vinegar. Serve with pasta or as desired.
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  1. Hi Jeremy,
    I was wondering if I can omit the cheese. I can’t do dairy or any vegan dairy right now. Any suggestions? Really craving pesto pasta. Thank you

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