Making vegan pesto is easy. Garlic scapes add an unusual but delicious twist! Garlic scapes are the flowerstalks of garlic plants. They are usually available from farmer’s markets during the summer and taste like mild garlic. Use this pesto on pasta, as a marinade, as a spread in sandwiches or anywhere else you’d like some herby garlicky goodness!

I am pretty crazy about garlic so I used quite a bit here. Taste your scapes before you add them so you can adjust the amounts for your taste.

Click here for the printable recipe:

1 bunch of garlic scapes, cleaned and chopped [175g]
1 large handful of basil, chopped [35g]
2 tablespoons lemon juice (about 1/2 lemon) [30ml]
1 teaspoon sea salt [10cc]
1/2 teaspoon white or black pepper [5cc]
1/2 cup olive oil [118ml]**See notes for oil-free version**
Optional: 1 tablespoon of nutritional yeast or 1-2 tablespoons of Vegan Smokey Sunflower Parm (


Blend all ingredients until desired consistency.

Taste and adjust for salt and pepper.

Optionally, add 1 tablespoon of nutritional yeast or 1-2 tablespoons of Sunflower Parm (

Store in an airtight jar in the fridge for up to 10 days or freeze in an ice cube tray and store in a airtight container/bag.


For an oil-free version that is more like pesto cream, use one half to one whole avocado with a bit of water in place of the olive oil. Try to add just enough water for everything to blend smoothly.

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