Nightshade Free Vegan Garlic Scape Pesto
Garlic scapes are the curly, tender shoots that spring up from hardneck garlic bulbs, and they bring a mellow, grassy garlic flavor that's a little softer than a raw clove but every bit as aromatic. Blended with fresh basil, toasted pine nuts, and a bright hit of lemon, this pesto is vibrant and deeply savory without a single tomato, pepper, or potato in sight — making it a genuinely satisfying option for anyone navigating nightshade restrictions. Nutritional yeast steps in for parmesan, adding that umami depth and a subtle cheesy quality that rounds everything out beautifully. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, buttery richness that makes the finished sauce taste like it took far more effort than it did. The food processor does most of the heavy lifting, and a splash of water at the end lets you dial in exactly the texture you want — thick enough to cling to pasta, loose enough to drizzle over roasted vegetables or spread onto crusty bread. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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