Artificial Flavors Free Vegan Garlic Scape Pesto
Garlic scapes are the curly, bright green shoots that grow from hardneck garlic bulbs, and they bring a milder, grassier garlic flavor that makes this pesto genuinely exciting. Combined with fresh basil, toasted pine nuts, and a squeeze of lemon, the result is vibrant, nutty, and deeply savory — the kind of sauce you'll want to put on everything. Nutritional yeast steps in to deliver that rich, cheesy depth without any dairy, making this completely plant-based from start to finish. Every single ingredient here is whole and recognizable, so you never have to squint at a label wondering what's hiding in the fine print. Toasting the pine nuts before blending is a small step that pays off big, coaxing out a warmth and complexity that takes the whole batch to another level. Toss it with pasta, spread it on crusty bread, swirl it into soups, or use it as a dip — this pesto is as versatile as it is fresh-tasting.
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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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