Garlic Scape Sun-Dried Tomato Pesto
approx. 1 cup Garlic Scapes
1/2 cup Walnuts
1/2 cup Extra-Virgin Olive Oil
approx, 1/2 cup Nutritional Yeast
1 cup Italian (flat-leaf) Parsley
1 cup Curly Parsley
approx. 1/2 cup Sun-Dried Tomatoes packed in oil, sliced and drained
approx. 1/2 teaspoon Himalayan Pink Salt or Sea Salt to taste
approx. 1/2 teaspoon fresh ground pepper
Cutting mat or board
1/2 cup measurer
I say approx. because I used around that measurement for each. I did this mostly by sight.
Wash Garlic Scapes. Cut into 2 inch lengths and put in a large bowl.
Remove leafy tops from both kinds of parsley, wash them, and add to bowl with Scapes. It is not necessary to dry the herbs or scapes.
Add the Scapes and Herbs to the bowl of a food processor fitted with a large mixing blade.
Measure out oil and Nutritional Yeast and add to the food processor. Sprinkle salt and grind pepper over everything. Slice Sun-Dried Tomatoes and measure out a little less than 1/2 cup. Add to the food processor.
Cover the processor and process until smooth. It may be necessary to turn it off halfway and scrape down the sides with a spatula to get every last morsel.
Taste and adjust salt and pepper, as necessary.
If you will not be using it all right away or in the next few days, put it in an airtight container and freeze.