Mediterranean Diet Friendly Vegan Garlic Scape Pesto
Garlic scapes are the curly, bright green shoots that spring up from hardneck garlic bulbs, and they bring a milder, slightly grassy garlic flavor that makes this pesto genuinely exciting. Blended with fresh basil, toasted pine nuts, lemon juice, and a generous pour of extra-virgin olive oil, the result is a vibrant, deeply aromatic sauce that feels both rustic and a little special. Nutritional yeast steps in to deliver that savory, cheesy depth without any dairy, so the pesto stays completely plant-based while still tasting rich and satisfying. The whole thing comes together in a food processor in just a few pulses, which means you get something that tastes like serious effort without the serious effort. Olive oil, fresh herbs, nuts, and lemon are pillars of Mediterranean-style eating, so this recipe fits that approach naturally rather than by substitution or compromise. Toss it through pasta, spread it on crusty bread, swirl it into soups, or spoon it over roasted vegetables — it's one of those sauces that makes everything it touches taste better. If you spot garlic scapes at a farmers market or in your CSA box, this is exactly what you should do with them.
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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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