Garlic Scape Pesto

vegan garlic scape pesto

If you receive a CSA box every week like we do, you might have an overabundance of garlic scapes. They're kind of an intimidating ingredient, in the way a kohlrabi might be - but don't be scared of these tasty vegetables. They're incredibly flavorful and can be used in so many ways. They take well to pickling or roasting, or in this case, as a pesto.

This pesto is easy to put together and is especially garlicky, so if you love garlic, you will love this. Make a double batch if you've got a drawer full of these right now, and thank us later. <3

This recipe is our veganized version of this one from Epicurious.


  • 10 garlic scapes
  • 1/3 cup shelled, unsalted pistachios
  • 3 tbsp ground almonds*
  • 3 tbsp nutritional yeast
  • 1 tsp onion powder
  • salt & pepper
  • 1/3 cup olive oil

*Grind almonds in a food processor or blender until almost the texture of flour, but not quite so fine. We like to make a lot of this at once and store in the freezer, to be used instead of parmesan or in pie crusts/toppings. 


  1. Blend together all the ingredients, except the olive oil. Once it has started to combine and become consistently fine, slowly pour in the olive oil until the mixture is smooth. Add more salt & pepper at the end to taste.
  2. Serve with hot pasta, on sandwiches, with chips or veggies, or in salads. This makes between 1-2 cups pesto, and can be stored in the refrigerator for up to a week. Enjoy!