Vegan Garlic Scape Pesto
Garlic scapes have a short window each spring, and this pesto is one of the best reasons to grab them the moment they show up at the farmers market. They bring a mellow, grassy garlic flavor that's a little softer than a raw clove but still punchy enough to make the whole sauce sing. Toasted pine nuts add richness and depth, while fresh basil keeps things bright and herby — and nutritional yeast steps in for the parmesan, delivering that savory, umami backbone without any dairy. A hit of fresh lemon juice and zest lifts everything and keeps the flavors from feeling heavy. The whole thing comes together in a food processor in just a few minutes, making six generous servings that work beautifully tossed with pasta, spread on toast, or dolloped over roasted vegetables. No animal products, no compromise on flavor — just a vibrant, 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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