Turkey Free Vegan Garlic Scape Pesto
Garlic scapes are one of those farmers' market finds that most people walk past without a second glance, but this pesto turns them into something genuinely special. Their mild, garlicky bite pairs beautifully with fresh basil, toasted pine nuts, and a bright hit of lemon juice and zest, creating a sauce that's layered and complex without being fussy. Nutritional yeast steps in to deliver that savory, cheesy depth you'd expect from a classic pesto — no dairy required, and it works remarkably well. The whole thing comes together in a food processor in just a few pulses, making it one of those recipes that feels far more impressive than the effort involved. Spread it on crusty bread, toss it through pasta, swirl it into grain bowls, or use it as a dipping sauce — it's endlessly versatile. Every ingredient here is entirely plant-based, so there's no need to scan labels or second-guess what's in the jar. This is the kind of sauce that makes you want to stock up on garlic scapes every single season.
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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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