Easy Vegan Garlic Scapes Pesto

Here’s my go-to recipe for garlic scapes pesto that’s completely plant-based and super fresh. It’s made with tender garlic scapes, plenty of basil, nuts, and good olive oil – all blended together into a smooth, flavorful sauce.

This pesto has become a summer staple in our house when garlic scapes are in season. I always make a double batch to keep some in the freezer. Perfect for quick pasta dinners or spreading on sandwiches, wouldn’t you agree?

What Kind of Garlic Scapes Should I Use?

Garlic scapes are the curly flower stalks that grow from hardneck garlic plants, and they’re typically available for just a few weeks in late spring or early summer. When shopping for scapes, look for ones that are bright green, firm, and smooth – avoid any that are yellowing or limp. The younger scapes tend to be more tender and less fibrous, making them perfect for pesto. If you can only find mature scapes (which are a bit tougher), just trim off the woody bottom ends and remove any flower buds at the top before using. You can usually find garlic scapes at farmers’ markets or specialty grocery stores during their short season, but if you grow your own garlic, you’ll want to harvest the scapes when they’ve made their first loop or curl.

Options for Substitutions

This pesto recipe can be adapted with several substitutions if you need them:

• Garlic scapes: Since garlic scapes are seasonal and can be hard to find, you can use a mix of regular garlic (2-3 cloves) and fresh basil leaves (2 cups) instead. The flavor will be different but still tasty!
• Walnuts: Feel free to swap walnuts with pine nuts (traditional for pesto), almonds, or even sunflower seeds if you have nut allergies. Just make sure to toast them lightly first for the best flavor.
• Nutritional yeast: If you’re not strictly vegan, you can use grated Parmesan cheese instead. If you need to keep it vegan but can’t find nutritional yeast, try adding a bit more salt and a tablespoon of white miso paste for that umami flavor.
• Olive oil: While olive oil is best for pesto, you could use avocado oil in a pinch. Just avoid oils with strong flavors that might overpower the other ingredients.
• Lemon juice: You can substitute with lime juice or even a splash of white wine vinegar – just start with less and adjust to taste.

Watch Out for These Mistakes While Making

The biggest mistake when making garlic scapes pesto is not chopping the scapes into smaller pieces before blending, which can lead to tough, stringy bits in your final sauce – cut them into 1-inch segments first for the smoothest result.

Temperature matters more than you might think: blending creates heat that can make your pesto turn bitter and dark, so pulse the ingredients in short bursts rather than running the food processor continuously, and consider chilling your olive oil beforehand.

Many cooks accidentally add too much olive oil at once, creating an overly thin sauce – instead, drizzle it in slowly while the processor is running, stopping to scrape down the sides occasionally until you reach your desired consistency.

For the best flavor development, let your finished pesto rest in the fridge for at least 30 minutes before using, allowing the flavors to meld together properly.

What to Serve With Garlic Scapes Pesto?

This fresh and garlicky pesto is super flexible – you can use it just like traditional basil pesto! The most straightforward way is to toss it with hot pasta (any shape works great), adding a splash of pasta water to help it coat everything nicely. For a quick lunch, spread it on sandwiches or wraps instead of mayo, or use it as a dip for crusty bread. You can also try stirring a spoonful into hot soup, spreading it on pizza dough before adding other toppings, or tossing it with roasted vegetables like potatoes, zucchini, or cherry tomatoes for extra flavor.

Storage Instructions

Keep Fresh: This garlic scapes pesto stays good in an airtight container or jar in the fridge for up to a week. Pro tip: pour a thin layer of olive oil on top before storing – this helps prevent the pesto from browning and keeps it fresh longer.

Freeze: Got extra pesto? Pour it into ice cube trays and freeze until solid. Then pop out the cubes and transfer them to a freezer bag – they’ll keep for up to 6 months! This way, you can grab just the amount you need for your recipes.

Prep Ahead: Making this pesto ahead of time actually lets the flavors develop even more. You can blend it up to 2 days before you need it, just keep it in the fridge. Give it a quick stir before using, as the oil might separate a bit.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 15-20 g
• Fat: 90-100 g
• Carbohydrates: 30-35 g

Ingredients

• 1/8 tsp black pepper (freshly ground preferred)
• juice from 1/2 lemon (freshly squeezed for best taste)
• 1/3 cup walnuts (toasted for deeper flavor)
• 2 tbsp nutritional yeast (adds cheesy flavor)
• 10 garlic scapes (trimmed and chopped into 1-inch pieces)
• 1/3 cup extra virgin olive oil (I use California Olive Ranch)
• 1/4 tsp sea salt

Step 1: Prepare the Garlic Scapes

Start by trimming the garlic scapes.

Cut just below the bulb and discard the bulb/tip.

Then, slice the scapes into approximately 1-inch pieces to make them easier to process.

Step 2: Begin Processing the Ingredients

Add the cut garlic scapes, walnuts, nutritional yeast, lemon juice, salt, and pepper into a food processor.

Pulse the mixture until it begins to break down.

Pause occasionally to scrape down the sides of the bowl so that all ingredients are evenly processed.

Step 3: Incorporate the Olive Oil

With the food processor running, slowly pour in the olive oil.

Continue processing for about 30-45 seconds, or until the ingredients are fully incorporated and have a smooth, pesto-like consistency.

Stop occasionally to scrape down the sides of the bowl if needed.

Step 4: Store and Preserve the Pesto

Transfer the prepared pesto to a covered container and store it in the refrigerator.

It is best enjoyed within a week.

For longer storage, freeze the pesto in a jar or use an ice-cube tray for individual portions.

Once frozen, remove the pesto cubes and place them in a ziplock bag to store in the freezer.