Gluten Free Vegan Garlic Scape Pesto
Garlic scapes are one of those fleeting farmers' market finds that deserve way more attention, and this pesto is the perfect showcase for their mild, garlicky punch. Blended with fresh basil, toasted pine nuts, bright lemon juice, and nutritional yeast, the result is a vibrant, deeply savory sauce that tastes like it came from a restaurant kitchen. Every single ingredient here is naturally free of gluten, so there's no need to scrutinize labels or worry about hidden flour-based fillers the way you might with store-bought pesto. The nutritional yeast does a brilliant job standing in for parmesan, adding that umami depth without any dairy. Toasting the pine nuts first is a small step that makes a big difference — it brings out a warm, buttery richness that ties the whole sauce together. Toss it with your favorite gluten-free pasta, spread it on rice crackers, swirl it into soup, or use it as a marinade — this pesto is endlessly versatile. Make a batch while garlic scapes are in season and you'll find yourself reaching for it all week long.
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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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