Carrageenan Free Vegan Garlic Scape Pesto
Garlic scapes bring a mellow, grassy heat that sits somewhere between fresh garlic and a spring onion, and blended into a pesto they are absolutely electric. Toasting the pine nuts first is a small step that pays off big — it deepens their buttery richness and gives the whole sauce a warm, nutty backbone. Nutritional yeast steps in for parmesan here, adding that savory, umami depth without any dairy, and it works beautifully alongside the bright hit of fresh lemon juice and zest. Everything comes together in a food processor in minutes, making this one of those sauces you'll want to keep on rotation all season long. Many store-bought pestos and dairy-free condiments sneak in thickeners and stabilizers that can be hard to track down on labels, so blending your own from whole ingredients is a genuinely satisfying workaround. Spoon it over pasta, swirl it into grain bowls, spread it on toast, or use it as a dipping sauce — the possibilities are pretty much endless.
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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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