Prep time: 10-15 mins. | Cook time: 30 mins. | Serves: 4-5

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This pesto can be used a multitude of ways. Toss with raw or cooked vegetables or pasta, use as a flavorful base for dressings and sauces, or use as a spread in sandwiches or wraps.

Pro tip: This pesto works great tossed with zucchini!


  • 1 cup Garlic scapes (chopped)

  • 3 cups Fresh spinach, lightly packed

  • 1/3 cup Fresh basil leaves, packed

  • 1/3 cup Fresh parsley leaves, packed

  • 1/2 cup Raw pumpkin seeds, toasted

  • 1/2 cup Olive oil

  • 1/2 cup Cold chicken or vegetable broth

  • 1 1/2 Large lemons (retain juice & zest)


  1. Toast pumpkin seeds in a saute pan over medium heat until golden and starting to pop, stirring often. Remove from heat and let cool while preparing other ingredients.

  2. Place garlic scapes and lemon juice in a blender, or food processor, and process until lightly chopped, then add spinach and herbs, and continue processing until just starting to mix.

  3. Slowly add olive oil/broth and continue to blend until smooth, scraping sides as necessary, then add pumpkin seeds and blend until finely chopped.

  4. Adjust seasoning to taste, adding more lemon juice if necessary.

  5. Serve immediately, or store in the refrigerator for up to a week. For longer storage, freeze in ice cube trays, then transfer to freezer bags. Thaw in refrigerator or at room temperature