Garlic scapes are one of those fleeting farmers market finds that deserve way more attention, and blending them into pesto is honestly one of the best things you can do with them. They bring a mellow, grassy garlic flavor that pairs beautifully with fresh basil, toasted pine nuts, and a bright hit of lemon juice and zest. Nutritional yeast steps in to deliver that savory, cheesy depth you'd expect from a classic pesto — no dairy required. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden flour-based additives sneaking into your sauce. Toasting the pine nuts before blending is a small step that makes a big difference, coaxing out a warm, nutty richness that ties the whole thing together. The food processor does most of the heavy lifting, and a slow drizzle of good olive oil brings it all into a glossy, spreadable paste you'll want to put on everything. Toss it with pasta, spread it on crusty bread, swirl it into soup — this one earns a permanent spot in your warm-weather rotation.
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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.
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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