Gelatin Free Vegan Garlic Scape Pesto
Garlic scapes are the curly, tender shoots that spring up from hardneck garlic bulbs, and they bring a milder, grassier version of garlic's punch that makes this pesto genuinely exciting. Toasting the pine nuts first is a small step that pays off big — it deepens their buttery flavor and adds a subtle richness that ties the whole sauce together. Nutritional yeast steps in for parmesan, delivering that savory, umami depth without any dairy, and a hit of fresh lemon juice keeps everything bright and balanced. Every single ingredient here is plant-based and whole, so there's nothing hidden to worry about — no animal-derived thickeners, no gelatin-based additives, just real food blended into something spectacular. The food processor does most of the work, and the result is a thick, vibrant green paste that's endlessly versatile — toss it with pasta, spread it on crusty bread, or swirl it into soups. If you've never cooked with garlic scapes before, this is the perfect introduction.
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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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