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.
- 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? 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.
- This is a loud condiment, so a little goes a long way.
- UPDATE! The cost of pine nuts have gone through the roof since I first posted this recipe. 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
- Spinach Mushroom Pesto Ricotta Lasagna
Garlic Scape Pesto
Ingredients
- 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
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 zip top bag in the freezer.
Ok! This recipe is spot on, easy and delicious! I doubled it (had lots of scapes) and subbed Manchego for the parm AND added some Cascade Mushroom Mix to bump the umami and mellow the loud. Fantastic.
I really wish I had roasted or sautéed the scapes first. This isn’t just spicy; it’s SHARP. I’ve added arugula, more cheese, more lemon juice…nothing is cutting the sharpness.
Hi Lisa! Does sautéing or roasting cut the spicy? A little goes a long way with this pesto… I’m sorry it didn’t work for you.
can i freeze this in ice cube trays and then take out as i need ?
never mind , i see now that it is written in your comments that it is freezer friendly
Why would you discard the flower? I cut the fibrous tail 1″ above the flower.
Hi Chris! I discard it because. In my experience, it’s tough.
This sounds like a wonderful recipe. I have pine nuts in my freezer. Can I use them straight from the freezer or do I need to do something to them before using them in the recipe?
Hi Carol! That’s great! Let the nuts thaw so that they incorporate more easily into the pesto. I hope you enjoy the pesto!
Very good idea. Just made it and served it atop crostini. Looking at other ideas, I’m thinking of adding it to a bit of mayo for use as a sandwich spread or potato salad dressing. Thanks for the recipe
Hi Mark! On crostini – how delicious! Yes to potato salad – I love that too!
Love the fact that you added metric to the measurements! This recipe was easy to follow, and made a delicious pesto. I used walnuts because apparently pine nuts are in high demand in this era of COVID-19- it’s still delicious! I made potato salad using the pesto.
Hi Maria! Thank you for your note and rating! So happy to hear you’re enjoying the pesto… Yes to walnuts – since I shot this recipe, the price of pine nuts has skyrocketed, so I don’t use them in anything, for now. Your potato salad sounds amazing! :D
I’m grateful for the scape recipe, and also it was very ‘bright’ to my palate. (lemon, garlic, salt…). I’d really appreciate suggestions about how to balance with lower flavor ” notes.”
something like arugula might be a start.
That’s a great idea!
Hi Stephanie… There’s a few things to try. When using it in recipes, a little goes a long way, so reducing the amount used will help others flavors come through. Also, if you like, spinach or other herbs can be added to the pesto to balance the strong flavor of the scapes. Try basil, or parsley. I hope this helps!
This is SO DELICIOUS!!
We can’t get enough of this, perfect recipe.
When I first made it my husband didn’t want to leave the house as he “would be too far from the scape pesto”!
:D I felt the same way but he said it best.
Hii Jennifer! Thank you for your note… and I absolutely looove garlic scapes too! I LOL about your husbands comment!! What’s your favorite way to enjoy it?
I try to make pesto from my scapes every year and freeze it to have on hand all winter. I did a triple batch of your recipe tonight! I just love it on toasted baguette, pasta, wonderful on sandwiches!
That’s amazing Michelle! I’m SO with you on having it on hand through winter. Such a bright spot in the freezer! Thank you for your note and giving the recipe a go!
Make this every season! Vacuum seal/freezei n portions and have it all winter. Had it fresh tonight on Burgers…. with mozzarella- so good! I had 190 scapes this year… have eaten some… given away quite a bit….
So happy to hear Misty! Thank you for coming back and leaving a note! (those burgers tho!).
So happy to hear Misty! What a haul of scapes! Thank you for coming back and leaving a note!
I made a double batch. Have used it in a flatbread, on pasta, on pizza and in a salad dressing. We froze a portion to enjoy in the winter. I will be making it again with next year’s crop of garlic.
Omg! This is amazing! Just made a triple batch
Oh now there’s a stocked freezer! Thank you for coming back and leaving a note, Koty! So happy to read it.
I just made it and it sure smells good. I didn’t quite have enough scapes but did have small amount of basil leaves in freezer so made up the amount needed. I have frozen it in ice cube trays like you suggested. It’s going to be great baked with salmon.
Hi Lynn! Hooray for having garlic scape pesto on hand, and in small batches! Well done on the basil too. I just whipped up a triple batch and am freezing almost all of it… it’s going on cauliflower steaks tonight! I hope you enjoy the pesto!
I 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!!
Hi 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!
My 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.
Oh my… Kale!? I’ve gotta give that a go! I bet the color is gorgeous!
I 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. :)
I 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
Love the use of garlic scapes in pesto, sounds fresh and tasty!
I 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!
Hey 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!
I’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.
Thank you so much Anita! I appreciate your note! :D On crusty bread? Yes please!!
I 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
Hooray! I hope you’ll do itttt Tessa! Pesto for Summer meals is just fabulous! xo
I haven’t seen scares in a very long time. This pesto looks flavorful and delicious! Pinning :)
Thank you Meera and for your pin! I hope you can get your hands on some scapes!
I 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!
Oooh, 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
I 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!
Hooray! Love hearing this Heide! Thank you for sharing and note :D .
Thank 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!!
So 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!
I’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 :)
Full of flavor!! Yesss! So much so, then slather this on everything Medha! :D
Thank 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.
I’d love to take some of those scapes off your hands, Renee! I hope you enjoy the recipe! :D
Traci, 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!!!
I’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!
YUM! 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.
Good 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?
This is such a cool alternative to basil pesto (which I alwayssss make!). Yum :)
Its nice to have a change of pesto from time to time! Thanks, Medha!
I’m a pesto fanatic so I really DO need to try this! It looks beautiful and delicious – I need to get some garlic scape!
Hi Jessica! Thank you! I know, right? Put it on the list!
I just want to know who is snacking on this delicious treat while you were taking pictures?
Why, it was me! I couldn’t resist. LOL!
Traci, I’ve never had garlic scapes before, but you’ve inspired me to try it soon. Love the tutorial pictures! Thanks a lot ;-)
Hi Olivia! You’re welcome! This pesto would pair beautifully with your delicious whole wheat pizza dough!
Yum, 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.
Thank 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!