Rice Free 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, grassy garlic flavor pairs beautifully with fresh basil, bright lemon, and toasted pine nuts to create something that tastes deeply savory and a little luxurious. Nutritional yeast steps in for parmesan here, adding that umami depth without any dairy — and it works so well you won't miss the cheese for a second. Everything comes together in a food processor in just a few pulses, making this one of the easiest homemade condiments you'll ever throw together. Since it's built entirely from whole, grain-free ingredients, it fits naturally into a rice-free lifestyle without any substitutions or workarounds needed. Toss it with zucchini noodles, spread it on crusty bread, swirl it into soup, or use it as a dipping sauce — the possibilities are genuinely endless. If you can get your hands on fresh scapes, this is absolutely the recipe to make 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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