Shellfish Free Vegan Garlic Scape Pesto
Garlic scapes are the curly, bright green shoots that spring up from hardneck garlic bulbs, and they bring a milder, grassier version of garlic's punch that makes this pesto genuinely addictive. Combined with fresh basil, toasted pine nuts, and a hit of lemon zest, the result is vibrant, herbaceous, and layered in a way that feels far more interesting than anything from a jar. Nutritional yeast steps in to deliver that savory, cheesy depth without any dairy, so the whole sauce comes together as a fully plant-based spread that doesn't feel like it's missing a thing. Toasting the pine nuts first is a small step that pays off big — it draws out their natural richness and gives the finished pesto a warm, nutty backbone. Everything goes into a food processor, so the technique is approachable whether you're a seasoned cook or just getting comfortable in the kitchen. Toss it with pasta, swipe it across flatbread, or spoon it over roasted vegetables — it's the kind of versatile sauce you'll want to keep in the fridge all week.
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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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