Artificial Food Coloring Free Vegan Garlic Scape Pesto
Garlic scapes are the curly, bright green shoots that spring up from hardneck garlic bulbs, and they bring a milder, grassier version of garlic's punch to this vibrant pesto. Toasting the pine nuts first is a small step that pays off big, adding a warm, buttery depth that anchors the whole sauce. Nutritional yeast steps in for parmesan, lending a savory, umami-rich quality that makes this completely plant-based without sacrificing any of that classic pesto richness. Every single ingredient here is whole and straightforward — fresh herbs, citrus, good olive oil — so there's no reason to stress about hidden dyes or synthetic additives that can sneak into store-bought condiments and jarred sauces. The lemon juice and zest keep things bright and lively, balancing the richness of the nuts and oil beautifully. Toss it with pasta, spread it on crusty bread, or swirl it into soups — this pesto is endlessly versatile and comes together in minutes once your food processor is out.
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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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