Beef Free Vegan Garlic Scape Pesto
Garlic scapes are one of those fleeting farmers market finds that deserve way more attention, and blending them into pesto is honestly one of the best things you can do with them. They bring a mellow, grassy garlic flavor that pairs beautifully with fresh basil, toasted pine nuts, and a bright hit of lemon juice and zest. Nutritional yeast steps in to deliver that savory, cheesy depth you'd expect from a classic pesto — no dairy required, and no animal products anywhere in the ingredient list. Toasting the pine nuts first is a small step that makes a big difference, coaxing out a warm, nutty richness that anchors the whole sauce. The food processor does the heavy lifting, and streaming in the olive oil slowly gives you that glossy, cohesive texture that clings perfectly to pasta, grilled vegetables, or a thick slice of crusty bread. A splash of water at the end lets you dial in exactly the consistency you want, whether you're spooning it over a grain bowl or spreading it like a dip. It's the kind of versatile, vibrant sauce you'll want to keep in the fridge all season long.
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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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