Breastfeeding Friendly Vegan Garlic Scape Pesto
Garlic scapes bring a gentler, grassier bite than raw garlic cloves, making this pesto bright and aromatic without being overwhelming — a real bonus when you're paying attention to what you're eating and how it makes you feel. Toasting the pine nuts first is a small step that pays off big, coaxing out a buttery depth that anchors the whole sauce. Fresh basil and a hit of lemon juice keep things lively, while nutritional yeast adds a savory, almost cheesy richness without any dairy in sight. Everything comes together in a food processor in just a few pulses, so you're not standing over the stove for long. The olive oil brings healthy fats to the table, and the whole ingredient list is clean, whole-food, and free of anything processed or mysterious. Spoon it over pasta, swirl it into grain bowls, spread it on toast, or stir it into soups — it's the kind of versatile sauce that earns its place in the fridge all week 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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