If you haven’t tried Garlic Scape Pesto, put this on your list! Find garlic scapes at your local farmer’s market, farm stand, or Co-Op during mid Spring to mid Summer. Their season is short so grab them while you can! vegetarian. *For a dairy free Garlic Scape Pesto, try my Vegan Garlic Scape Pesto.
I had never tried Garlic Scape Pesto until these beautiful curly scapes showed up in my CSA share. I’d had garlic scapes before, roasted, on pizza, in hummus and other delicious dishes, yet I had just not made pesto with them. I finally decided it was time… it blew my socks off!
What is a Garlic Scape?
A garlic scape is the flower stalk of a ‘hardneck’ garlic plant. It tastes like garlic, only spicier! The stem is removed so that the remaining energy goes towards the development of the bulb, or head of garlic, which is good because this helps the plant develop a full flavored and good size head of garlic. So until the garlic harvest, we feast on scapes!
Garlic is part of a group of plants known as alliums, which includes onions and leeks. Garlic’s health benefits are vast, including cardiovascular support, antiviral, antibacterial, and anti-inflammatory. It also supports the body in the prevention of cancer. It’s a superfood!
How to Make Garlic Scape Pesto:
It’s so quick to whirl this pesto up, enjoy it, and/or pop it in your freezer for a delicious summertime treat in the middle of winter.
- First, in the bowl of a food processor, add the garlic scapes, nuts, cheese, salt, and lemon. Give the ingredients a whirl to break down.
- Next, with the food processor running, drizzle in the olive oil.
- Last, taste for salt adjustment and transfer into storage containers.
I typically put it in a jar and freeze it, but pesto can also be spooned into ice-cube trays to freeze, then used later when smaller portions are needed. Also, garlic scapes can be blanched and frozen if preserving them whole or diced is preferred.
And the flavor of this pesto? It is spicy, creamy, and gives any special dish that WOW factor!
A Few Recipe Notes:
- Look for garlic scapes at farmer’s markets or local Co-Ops.
- Freezer friendly? Yes please! They freeze beautifully in glass jars for up to a year. Spring through early summer is a good time to stock up.
- The price of pine nuts have gone through the roof! Lately, I’ve been subbing toasted walnuts or almonds for the pine nuts.
- Dairy free version? Yes please! Try my Vegan Garlic Scape Pesto.
- Use Garlic Scape Pesto anywhere you would use pesto. I’ve listed some of my favorites below.
Recipes to Use Your Garlic Scape Pesto In/On:
- Flatbread Pizza
- Creamy Farro with Pesto, Asparagus and Peas
- Gluten Free Pizza Crust
- Pesto Spinach Whipped Ricotta Dip
- Spinach Mushroom Pesto Ricotta Lasagna
Garlic Scape Pesto
Ingredients
- 10 (154g) Garlic Scapes
- 1/3 C (44g) Pine Nuts* (see note)
- 1/3 C (38g) Parmesan Asiago or simply Parmesan ** (see note) dice or shredded
- 1/2 Lemon juiced
- 1/8 tsp Fine Sea Salt
- A few grinds of Pepper
- 1/3 C (70g) Olive Oil
Instructions
- Trim the garlic scapes by cutting just below the bulb. Discard the bulb and set the remaining scape aside.
- In a food processor, add the scapes, twirling them around the center so that they all fit. Add the pine nuts, cheese, juice of the lemon and salt and pepper. Process by pulsing until the mixture begins to break down. Scrape the bowl down.
- With the processor running, slowly add all the olive oil. Continue to process until all the ingredients are incorporated and broken down, about one minute.
- Store in a covered container or lidded jar in the fridge and enjoy within a week. Also, you can freeze the pesto in a jar or in an ice-cube tray. Once frozen, in the ice-cube tray, remove and place in a ziplock bag in the freezer.
Notes
If you make this recipe, or any others on Vanilla And Bean, be sure to post it to Instagram and tag #VanillaAndBean! I’d love to see what you’ve made! Also, if you like my content, please consider sharing it with three friends and/or family. Thank you!
Debra C says
June 9, 2019 at 1:14 pmI have some baby purple queen bokchoy coming up in my garden. I wonder how it would be as a pesto? Should I blanch it?? I figured if kale works, do you blanch the kale? I just picked the scapes off my homegrown garlic! Can’t wait to try!!
Traci says
June 9, 2019 at 4:53 pmHi Debra! I’m not sure about bokchoy, but kale works beautifully in pesto. No need to blanch! Let us know how you like the garlic scape pesto! Home grown too – wow!
Emily says
July 18, 2017 at 1:18 pmMy fave thing to do with CSA garlic scapes too! Lovely, Traci. Sometimes if I don’t get enough I add in some kale and that works beautifully as well.
Traci says
July 20, 2017 at 11:20 amOh my… Kale!? I’ve gotta give that a go! I bet the color is gorgeous!
Aysegul Sanford says
July 14, 2017 at 9:24 amI just saw garlic scapes at the farmers market and did not buy because I didn’t know what to do with them. Next time though, I am grabbing some to make this so that I can use it as pesto on my homemade pizzas.
PS: I love that you are updating some of your old posts I need to do that too. :)
Traci says
July 15, 2017 at 12:29 pmI hope you’ll be able to grab em this week Aysegul. You’re going to love them on your homemade pizza! Yum yum yum! (thank you for your update note.. more coming soon!) xo
Luci's Morsels says
July 12, 2017 at 6:51 pmLove the use of garlic scapes in pesto, sounds fresh and tasty!
Lisa says
July 12, 2017 at 6:24 amI made this pesto last year and loved it (especially pulling it out of the freezer in the dead of our New England winter)! Now I’m using up my garlic scapes and have a question about the recipe: when do you add the lemon juice? It’s listed in the ingredients, but I don’t see it added anywhere in the instructions. Thanks!
Traci says
July 12, 2017 at 6:43 amHey Lisa! Thank you for your note! I added some lemon as I updated this to brighten the pesto. Add with all the ingredients.. I’ve corrected the recipe. Hooray for Summer freezer food in the middle of winter! SO happy you enjoy the recipe!
Anita Orsino says
July 11, 2017 at 12:38 pmI’m making this recipe right now. The 1/2 lemon juiced is not mentioned in the instructions. Not an issue for me, but you might want to add it. Looking forward to this on crusty Italian Bread.
Traci says
July 11, 2017 at 1:35 pmThank you so much Anita! I appreciate your note! :D On crusty bread? Yes please!!
Tessa | Salted Plains says
July 10, 2017 at 8:36 amI have been on a pesto kick lately and I can’t wait to add this to the lineup! There’s something about pesto that makes summer meals so easy and SO good. Love this, Traci! xo
Traci says
July 10, 2017 at 5:20 pmHooray! I hope you’ll do itttt Tessa! Pesto for Summer meals is just fabulous! xo
mira says
July 9, 2017 at 8:48 pmI haven’t seen scares in a very long time. This pesto looks flavorful and delicious! Pinning :)
Traci says
July 10, 2017 at 5:19 pmThank you Meera and for your pin! I hope you can get your hands on some scapes!
Mary Ann | The Beach House Kitchen says
July 8, 2017 at 10:42 amI have not tried garlic scape pesto Traci, but you know me, I’m totally game. I’ll need to grab some the next time I’m at my farmer’s market. I know they’ll have them. I’ve tried them in other dishes, so I know I’ll love the pesto! Hope you’re having a great time with your family. I bet you’re enjoying some great food! Safe travels!
Traci says
July 9, 2017 at 10:50 amOooh, you’ll love them Mary Ann! They’re versatile too.. and delicious on the grill! I hope you’ll give em’ a go! Indeed, good food, hot days and lots of pool time! :D
Heide L Horeth says
July 7, 2017 at 8:44 amI made this last year and took it to a party. It was a hit. Thanks for another great recipe Traci. Enjoy the time with your family and come home safe!
Traci says
July 7, 2017 at 9:51 amHooray! Love hearing this Heide! Thank you for sharing and note :D .
Karin says
July 7, 2017 at 6:32 amThank you for introducing me to Garlic Scape Pesto. I made this last year and loved it .. and just last week picked up fresh scapes from the Haliburton (Ontario) Farmers Market. Couldn’t wait to make it again .. which I did on Wednesday and enjoyed last night with zucchini noodles and fresh grape tomatoes .. delicious!!
Traci says
July 7, 2017 at 9:50 amSo happy to hear this Karin and thank you for your note! Zucchini noodles and fresh grape tomatoes sounds amazing! I’ll have to give it a go!
Medha @ Whisk & Shout says
July 7, 2017 at 4:17 amI’ve never had garlic scapes but I can infer from their origin that they are FULL of flavor- their appearance is so lovely and elegant and this pesto sounds fabulous :)
Traci says
July 7, 2017 at 9:23 amFull of flavor!! Yesss! So much so, then slather this on everything Medha! :D
Renee Wilson says
June 17, 2016 at 8:07 amThank you for the recipe and great ideas to put with scapes. We are fairly new to farming garlic. We are loving every aspect of it and always looking for new recipes for the he scapes. I will be trying this after we get done cutting all the scapes today!!!!thanks again. Renee.
Traci says
July 7, 2017 at 10:15 amI’d love to take some of those scapes off your hands, Renee! I hope you enjoy the recipe! :D
Allison says
July 22, 2014 at 2:29 pmTraci, I’m so intrigued by this! I’ve tried garlic scapes when I was a member of a CSA group one year and loved them! I put them in hummus but I hadn’t thought of making them into a pesto. And I LOVE me some pesto! That piece crostini with the pesto and tomatoes looks drool-worthy. In fact, I think I’m drooling. Great recipe!!!
Traci says
July 22, 2014 at 2:33 pmI’m laughing, Allison! I would agree, this pesto is drool worthy! And it’s sooo good on pizza too. I’ll have to try scapes in hummus, if I can get my hands on another bundle! Thank you, Allison!
The Culinary Chase says
July 21, 2014 at 11:36 amYUM! Love garlic scapes…great idea turning it into pesto. By the way, are garlic scapes the same as garlic sprouts? When I lived in Asia, garlic sprouts (looked similar to the scapes) were used in Chinese cooking.
Traci says
July 21, 2014 at 1:44 pmGood question! Garlic scapes are produced from the variety of garlic known as hardneck Rocombole. So I am wondering if garlic spouts are just from a different variety of garlic. Are the sprouts curly like garlic scapes?
Medha @ Whisk & Shout says
July 18, 2014 at 8:15 pmThis is such a cool alternative to basil pesto (which I alwayssss make!). Yum :)
Traci says
July 18, 2014 at 9:36 pmIts nice to have a change of pesto from time to time! Thanks, Medha!
Jessica @ Jessiker Bakes says
July 18, 2014 at 9:38 amI’m a pesto fanatic so I really DO need to try this! It looks beautiful and delicious – I need to get some garlic scape!
Traci says
July 18, 2014 at 11:13 amHi Jessica! Thank you! I know, right? Put it on the list!
Amber says
July 15, 2014 at 10:32 pmI just want to know who is snacking on this delicious treat while you were taking pictures?
Traci says
July 15, 2014 at 10:43 pmWhy, it was me! I couldn’t resist. LOL!
Olivia - Primavera Kitchen says
July 15, 2014 at 4:37 pmTraci, I’ve never had garlic scapes before, but you’ve inspired me to try it soon. Love the tutorial pictures! Thanks a lot ;-)
Traci says
July 15, 2014 at 5:19 pmHi Olivia! You’re welcome! This pesto would pair beautifully with your delicious whole wheat pizza dough!
Geraldine says
July 15, 2014 at 8:22 amYum, Traci, this look delicious. I love a pesto that is not basil-centric. I would definitely go for the crostini topped with cherry tomatoes since my little garden is about to be overflowing with cherry tomatoes! Your photos are great – love the shot of just the scrapes all curly q.
Traci says
July 15, 2014 at 10:58 amThank you, Geraldine! I’m not a much of a basil pesto fan either. How fun that you’ve planted and are about to enjoy an abundance of cherry tomatoes! Oh the possibilities are endless!