Celery Free Vegan Garlic Scape Pesto
Garlic scapes bring a mellow, grassy heat to this vibrant pesto that feels like a serious upgrade from the standard jarred stuff. Toasting the pine nuts first is a small step that pays off big, coaxing out a buttery depth that anchors the whole sauce. Nutritional yeast steps in for parmesan, adding that savory, umami richness without any dairy — and honestly, it works so well you won't miss the original. Fresh basil and a hit of lemon juice keep everything bright and herbaceous, while the slow stream of olive oil pulls it all into a silky, spreadable paste. Every single ingredient in this recipe is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress involved. Toss it with pasta, swipe it on flatbread, or spoon it over roasted vegetables — this pesto is endlessly versatile and comes together in one food processor with minimal cleanup.
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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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