Vegetarian Vegan Garlic Scape Pesto
Garlic scapes are one of those fleeting farmers' market finds that deserve way more attention, and this pesto is exactly the kind of recipe that shows off their garlicky, grassy bite. Toasting the pine nuts first is a small step that pays off big — it deepens their flavor and adds a subtle richness that makes the whole sauce feel more complex. Nutritional yeast steps in where parmesan typically lives, bringing that savory, umami depth without any dairy, so this pesto is completely plant-based while still tasting indulgent and satisfying. Fresh basil, bright lemon juice, and a hit of zest keep everything lively and green-tasting, balancing the bold punch of the scapes beautifully. The food processor does most of the heavy lifting, and a slow stream of good olive oil pulls it all together into a thick, glossy paste you'll want to put on everything. Toss it with pasta, spread it on crusty bread, swirl it into grain bowls, or use it as a dipping sauce — it's endlessly versatile. If you can get your hands on garlic scapes during their short season, this is the recipe to make first.
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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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