Fish 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 garlic flavor that's genuinely addictive. Blended with fresh basil, toasted pine nuts, and a bright hit of lemon juice and zest, this pesto is layered, vibrant, and deeply satisfying. Nutritional yeast steps in to deliver that savory, cheesy depth without any dairy, making this completely plant-based from start to finish. There's no anchovy paste, no fish sauce, no hidden seafood shortcuts — just clean, whole ingredients that come together in a food processor in minutes. Toasting the pine nuts first is a small step that pays off big, adding a warm nuttiness that rounds out the sharpness of the scapes beautifully. Toss it through pasta, spread it on crusty bread, swirl it into grain bowls, or use it as a dipping sauce — it's the kind of versatile condiment that disappears fast. Once you make a batch, you'll be looking for excuses to put it on everything.
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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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