Anti Inflammatory Vegan Garlic Scape Pesto
Garlic scapes are one of those fleeting farmers market finds that deserve way more attention, and this pesto is exactly the kind of recipe that shows them off. Their mild, garlicky bite pairs beautifully with fresh basil, toasted pine nuts, and a bright hit of lemon juice and zest, creating a sauce that's layered and vibrant without being heavy. Extra-virgin olive oil brings everything together with its rich, heart-healthy fats, while nutritional yeast adds a savory, cheesy depth that makes this completely dairy-free without sacrificing any of the satisfaction. Each of those core ingredients pulls double duty here — delivering bold flavor and compounds that researchers consistently link to reduced inflammation in the body. Toasting the pine nuts before blending is a small step that pays off big, coaxing out a warm, nutty richness that elevates the whole batch. The food processor does most of the work, so you're looking at a genuinely quick, no-fuss sauce that's ready to toss with pasta, spread on toast, or swirl into soups. Make a jar of this and you'll find yourself reaching for it all week.
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Learn more →Ingredients
6 servings
- ⅓ cup pine nuts
- 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
- 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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