This is the only pesto to make when garlic scapes are in season! Garlic scapes have a mild garlic flavor, so this vegan pesto is mild, creamy and delicious. Add to pasta for the simplest spring dinner.
In spring, first comes spring garlic, then ramps and now garlic scapes. Garlic scapes are the wild child with their curves and wispy ends. And their mild garlic flavor makes them perfect for pesto. They’re far milder than are ramps, for sure.
This spring dish is quite simple to make: just the pesto and the pasta. The only potentially complicated step, blanching the basil, is quick and also optional. I blanch basil before making the pesto so that the basil retains its green color—so that the basil stays green, too. Because brownish pesto just isn’t appetizing. Since I use the same pot to blanch the basil and cook the pasta, the recipe remains pretty efficient.
Vegan pesto recipes use either cashews or pine nuts. I opt for cashews in this recipe, though you could use pine nuts, instead—especially if you don’t feel like soaking the cashews. Pine nuts don’t require soaking. It’s overall a simple recipe with the blanched basil, lemon juice, salt, olive oil, water and, of course, garlic scapes. The pesto will keep for 4-5 days in the fridge.
I kept my pesto a bit chunky to add texture to the final dish. But certainly mix longer or add more water to reach your desired consistency.
The necessary tools for this recipe are a large pot and food processor. Enjoy, and leave a comment below if you try it! Or tag me on Instagram if you post it!
The only pesto to make when garlic scapes are in season! Garlic scapes have a mild garlic flavor, so this vegan pesto is mild, creamy and delicious. Add to pasta for the perfect (and simplest) spring dinner!
20 minutes
15 minutes
35 minutes
Step 1
Blanch the basil. Boil a large pot of water over high heat. Prepare a small bowl of ice water, and set aside. Once the water is boiling, add the basil to the pot and cook for 30 seconds. Immediately remove the basil with a slotted spoon, and put it into the ice water to shock. Once cool, drain and set aside.
Step 2
Cook the pasta. Add 4 tbsp salt to the same pot, with new water. Place over high heat. Boil the salted water, and cook the pasta according to package instructions.
Step 3
While the pasta cooks, make the pesto. Add 1 tsp salt, cashews, 4 tbsp lemon juice and garlic scapes to a food processor. Pulse until well chopped. Then add the basil and water and pulse until combined. With the food processor running, drizzle in the olive oil, and pulse until combined.
Step 4
Once the pasta is al dente, drain and add to a serving dish. Mix in your desired amount of pesto. Squeeze the final 1/2 lemon. Taste for salt. Top with basil leaves, if desired.
*To soak the cashews, there are three options. The first option, soaking overnight or for 5-8 hours at anytime, keeps the cashews fully raw. Cover with room-temperature water in a bowl overnight, and then drain and rinse. Or you may bring a pot of water to a roiling boil, turn off the heat, toss in the cashews and cover the pot. Leave in for 30 minutes and then drain and rinse. The final option is to boil the cashews. Add the cashews to a pot with water to cover them. Bring the water to a boil and boil for 15 minutes, until soft. Drain and rinse.
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