BHA & BHT Free Vegan Garlic Scape Pesto
Garlic scapes are the curly, bright green shoots that appear briefly in early summer, and they bring a milder, more complex bite than raw garlic cloves — making them the perfect star of a pesto that feels both familiar and completely fresh. Blended with fragrant basil, toasted pine nuts, and a squeeze of lemon, this sauce is vibrant, nutty, and deeply savory without a single drop of dairy or any of the synthetic preservatives that sneak into so many store-bought condiments. Nutritional yeast steps in to deliver that rich, cheesy depth you'd normally expect from parmesan, and it does the job beautifully. Toasting the pine nuts first is a small step that pays off big — it draws out their natural oils and adds a warmth that anchors the whole sauce. Everything comes together in a food processor in just a few pulses, so you're not standing over a stove or babbling through complicated technique. Spoon it over pasta, spread it on crusty bread, swirl it into grain bowls, or use it as a dipping sauce — it's the kind of versatile, clean-ingredient condiment that earns a permanent spot in your fridge rotation.
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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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