Pescatarian Vegan Garlic Scape Pesto
Garlic scapes are one of those fleeting farmers market finds that deserve way more attention than they get, and this pesto is exactly the kind of recipe that shows off their garlicky, grassy bite. Blended with fresh basil, toasted pine nuts, lemon juice, and a hit of zest, the result is bright, nutty, and deeply savory — the kind of sauce you'll want to put on absolutely everything. Nutritional yeast steps in for parmesan, adding that umami depth without any dairy, which means this pesto is actually more versatile than the classic version. Toasting the pine nuts first is a small step that makes a big difference, coaxing out a warm, buttery richness that anchors the whole sauce. The food processor does 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 grilled fish. It comes together in minutes and keeps well in the fridge, making it one of those back-pocket recipes you'll reach for all season 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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