Capsaicin Free Vegan Garlic Scape Pesto
Garlic scapes are one of those fleeting farmers market finds that most people walk past without a second glance — and that's a shame, because they bring a mellow, grassy allium flavor that's genuinely addictive in a pesto. This version blends them with fresh basil, toasted pine nuts, nutritional yeast, and bright lemon for a sauce that's rich, herby, and completely plant-based. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, buttery depth that anchors the whole thing. Because every ingredient here is naturally free of capsaicin — no chiles, no hot spices, no sneaky heat — it's a great option for anyone who needs to avoid that compound without sacrificing bold, complex flavor. The nutritional yeast steps in for parmesan and does a surprisingly convincing job, adding savory umami without any dairy. A splash of lemon juice and a little zest keep everything tasting fresh and lively rather than heavy. Toss it with pasta, spread it on toast, or dollop it over roasted vegetables — this pesto is endlessly useful once you have a jar of it in the fridge.
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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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