Soy 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's a little softer than raw cloves but still punchy enough to make every bite interesting. Toasted pine nuts add a buttery richness, while fresh basil keeps things bright and herbaceous — and a hit of lemon juice and zest ties it all together with just the right amount of lift. Nutritional yeast steps in to deliver that savory, almost cheesy depth without any dairy, making this completely plant-based from start to finish. Every single ingredient here is naturally free of soy, so there's no label-reading or substitution stress involved — just straightforward, whole-food cooking. The food processor does most of the work, and the whole thing comes together in minutes once your pine nuts are toasted. Toss it with pasta, spread it on crusty bread, or swirl it into grain bowls — this pesto is the kind of sauce that makes everything it touches taste like you really know what you're doing.
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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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