Xanthan Gum 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 vibrant without being overpowering. Nutritional yeast steps in for the parmesan, adding that savory, umami depth you'd expect from a classic pesto — no dairy required. The whole thing comes together in a food processor in just a few minutes, making it one of the most effortless ways to elevate pasta, grain bowls, grilled vegetables, or crusty bread. Because every ingredient here is whole and straightforward, there's nothing hidden to worry about — no stabilizers, no fillers, just real food blended into something delicious. Toasting the pine nuts first is a small step that makes a big difference, coaxing out a warm, nutty richness that anchors the entire sauce. Make a batch, keep it in the fridge, and you'll find yourself reaching for it all week long.
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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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