Low Sodium Vegan Garlic Scape Pesto

Total time15 min

Prep time10 min

Cook time5 min

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Ingredients

6 servings

⅓ cup pine nuts
Diamond of California Pine Nuts Whole - 2.25 Oz Alessi Pignoli Pine Nuts Shiloh Farms Organic Pine Nuts Raw Pine Nuts Kroger Whole Pine Nuts
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6 oz garlic scapes (about 10–12 scapes), roughly chopped
1 cup fresh basil leaves, loosely packed
3 tbsp nutritional yeast
2 tbsp fresh lemon juice
½ tsp lemon zest
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
½ cup extra-virgin olive oil
1–2 tbsp water, as needed

Instructions

1
Toast the pine nuts in a small dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate to cool.
2
Add the garlic scapes, basil, toasted pine nuts, nutritional yeast, lemon juice, lemon zest, salt, and black pepper to a food processor. Pulse 8–10 times until the mixture is coarsely chopped and uniform.

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