Pregnancy Friendly Vegan Garlic Scape Pesto
Garlic scapes bring a gentler, more nuanced allium flavor than raw garlic cloves, making this pesto a brilliant choice when strong or pungent foods feel unappealing or are better avoided. The toasted pine nuts add a buttery richness that blends beautifully with fresh basil and bright lemon, creating a sauce that tastes indulgent without relying on any dairy. Nutritional yeast steps in to deliver that savory, cheesy depth you'd normally get from parmesan, and it's a smart source of B vitamins that are genuinely valuable during pregnancy. Everything comes together in a food processor in just a few quick pulses, so there's minimal effort between you and a vibrant, herb-forward sauce. Spoon it over pasta, swirl it into grain bowls, spread it on toast, or use it as a dip — it's endlessly versatile and keeps well in the fridge for easy meals throughout the week. Knowing exactly what went into your food is one of the quiet wins of making something from scratch, and this pesto makes that feel completely effortless.
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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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