Paleo Vegan Garlic Scape Pesto
Garlic scapes are one of those fleeting farmers' market finds that deserve way more attention, and blending them into pesto is one of the best things you can do with them. Their mild, garlicky bite pairs beautifully with fresh basil and toasted pine nuts, creating a sauce that's bright, herby, and deeply savory all at once. Nutritional yeast steps in to add that umami depth you'd normally get from parmesan, and it does the job remarkably well without any dairy involved. A hit of lemon juice and zest keeps everything tasting fresh and vibrant rather than heavy. The whole thing comes together in a food processor in just a few pulses, making it one of the easiest homemade condiments you'll ever throw together. Spoon it over grilled chicken or fish, toss it with zucchini noodles, or use it as a dipping sauce — it's endlessly versatile and fits cleanly into a grain-free, whole-foods way of eating. Every ingredient here is straightforward and unprocessed, so you know exactly what you're putting on your plate.
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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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