If you’ve not 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 early Summer. Their season is short so grab them while you can! This recipe is vegetarian and gluten free. *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. In summary, here’s how to make it (see recipe card for details):
- 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! It is a loud condiment, so a little goes a long way.
A Few Recipe Notes
- Look for garlic scapes at farmer’s markets or local Co-Ops.
- Freezer friendly? Yes please! Pesto freezes beautifully in glass jars for up to a year. Spring through early summer is a good time to stock up.
- Dairy free version? You got it! Try my Vegan Garlic Scape Pesto.
- Use Garlic Scape Pesto anywhere you would use pesto. I’ve listed some of my favorites below.
- This is a loud condiment, so a little goes a long way.
- Unless purchased in bulk, the cost of pine nuts can be quite high. Feel free to sub lightly toasted walnuts or almonds – they’re fabulous in this pesto!
Recipes to Use Your Garlic Scape Pesto In/On
- Sourdough Pizza
- Flatbread Pizza
- Creamy Farro with Pesto, Asparagus and Peas
- Gluten Free Pizza Crust
- Pesto Spinach Whipped Ricotta Dip
- Broccoli Fritatta
- Spinach Mushroom Pesto Ricotta Lasagna
Garlic Scape Pesto
- 10 (154g) Garlic Scapes
- 1/3 C (44g) Pine Nuts *see notes for substitute!
- 1/3 C (38g) Parmesan Asiago or simply Parmesan dice or shredded **see note
- 1/2 Lemon juiced
- 1/8 tsp Fine Sea Salt
- A few grinds of Pepper
- 1/3 C (70g) Olive Oil
- Trim the garlic scapes by cutting just below the bulb and also any woody part of the stem (think asparagus). Discard 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 zip top bag in the freezer.