Cinnamon Free Vegan Garlic Scape Pesto
Garlic scapes are one of those farmers' market finds that most people walk past without a second glance, but this pesto turns them into something genuinely special. Their mild, garlicky bite pairs beautifully with fresh basil, toasted pine nuts, and a bright hit of lemon juice and zest, creating a sauce that's layered and vibrant without relying on any dairy. Nutritional yeast steps in to deliver that savory, almost cheesy depth you'd expect from a classic pesto, so nothing feels missing. The whole thing comes together in a food processor in minutes — pulse, stream in the olive oil, and you're done. It's the kind of sauce that works on pasta, grain bowls, grilled vegetables, crusty bread, or honestly just eaten by the spoonful. Because every ingredient here is straightforward and whole, you don't have to scan labels or worry about hidden spices sneaking in — what you see is exactly what you get.
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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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