Gut Friendly 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 special. Blended with fresh basil, toasted pine nuts, bright lemon juice, and nutritional yeast, the result is a rich, deeply savory sauce that feels indulgent without leaning on any dairy or animal products. Toasting the pine nuts first is a small step that pays off big — it draws out their natural oils and adds a warm, nutty depth that anchors the whole sauce. Nutritional yeast steps in for the parmesan role beautifully, adding umami and a slightly cheesy quality that rounds out every element in the bowl. For anyone focused on keeping their gut happy, this recipe leans on whole, plant-based ingredients with no processed additives or hidden irritants to worry about. The olive oil goes in slow and steady so everything emulsifies into a glossy, spoonable consistency that clings perfectly to pasta, roasted vegetables, or a thick slice of sourdough. It comes together in one food processor and keeps well in the fridge, making it one of the most effortless sauces you can have on rotation.
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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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