Seed Oil 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 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 add that savory, almost cheesy depth without any dairy, making this completely plant-based without sacrificing richness. The whole thing comes together in a food processor in minutes, and the only fat source is extra-virgin olive oil — no industrial seed oils, no refined vegetable blends, just clean and simple. That matters more than people realize, since so many store-bought pestos and condiments sneak in canola or sunflower oil as a cheap filler. Here, the olive oil does all the heavy lifting and gives the pesto a silky, luxurious texture that coats pasta, crostini, or roasted vegetables like a dream. Toasting the pine nuts first is a small step that pays off big, adding a warm, nutty complexity that makes the whole sauce feel more layered and intentional. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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