Candida Diet Friendly Vegan Garlic Scape Pesto
Garlic scapes are one of those fleeting seasonal ingredients that deserve way more attention than they get, and blending them into a vibrant pesto is one of the best ways to use them. Their mild, grassy heat plays beautifully against fresh basil, bright lemon juice, and toasted pine nuts, creating a sauce that feels indulgent without relying on anything that would throw off a carefully managed eating plan. Nutritional yeast steps in to deliver that savory, cheesy depth you'd normally get from parmesan, making this completely dairy-free while keeping every ingredient on the right side of the candida-friendly ingredient list. The whole thing comes together in a food processor in just a few pulses, so there's minimal effort between you and a jar of something genuinely delicious. Toss it with zucchini noodles, spread it over roasted vegetables, or use it as a dip — it's the kind of versatile sauce that earns a permanent spot in your weekly rotation. Because you're making it from scratch with whole, recognizable ingredients, you stay in full control of what goes in, which matters a lot when store-bought condiments so often sneak in sugars or additives that don't belong on your plate.
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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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