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! Make with pine nuts, walnuts or almonds, this tasty scape recipe takes only 15 minutes to whip up in a food processor. *For a dairy free Garlic Scape Pesto, try my Vegan Garlic Scape Pesto.
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “Perfect use for my garlic scapes!! I could literally eat this with a spoon! (And I did, when my bread ran out 😆). Thank you!!” ~ Julie
Garlic Scape Pesto for Your Garlic Scapes
I had never tried garlic scape pesto until these beautiful curly scapes showed up in a 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. It was time to try something new… it blew my socks off!
It’s so quick to whirl this garlic scape recipe up, enjoy it, and/or pop it in your freezer for a delicious summertime treat in the middle of winter.
This Recipe Is
- a condiment that’s loud and bold in flavor
- quick to whip up in a food processor
- versatile and delicious
If you make homemade condiments and love the bold flavor of garlic, you’ll enjoy this fun and delicious scape pesto.
What is a Garlic Scape?
A garlic scape is the flower stalk of a hardneck garlic plant. It tastes like garlic, only spicier and bolder. The stem (or scape) of the growing garlic 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 plump, full flavored garlic cloves. So until the garlic harvest later in the season, we feast on scapes!
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How to Make Garlic Scape Pesto
The flavor of this pesto? It’s spicy, creamy and gives any special dish that WOW factor! Garlic scape pesto is a loud condiment, so a little goes a long way.
Freezer tip: I typically put pesto in a Mason 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.
Traci’s Tips
- How to Choose Garlic Scapes: Look for garlic scapes at farmer’s markets or local Co-Ops. I tend to prefer smaller scapes as they’re tender and milder in flavor.
- They should be bright green with a firm, yet flexible bottom stem.
- Younger scapes are generally more tender and have a milder flavor, while older scapes can become tougher with a stronger, more pungent and bitter taste.
- Sub those Pine Nuts: Unless purchased in bulk, the cost of pine nuts can be quite high. Feel free to substitute lightly toasted walnuts or almonds – they’re delicious in this pesto!
Ways to Enjoy Garlic Scape Pesto
- Grilled Veggie Sandwich with Pesto Mayo
- Sourdough Pizza
- Gluten Free Sourdough Pizza
- Flatbread Veggie Pizza
- Creamy Farro with Pesto, Asparagus and Peas
- Fresh Marinara Walnut Sauce
- Gluten Free Pizza Crust
- Pesto Spinach Whipped Ricotta Dip
- Broccoli Fritatta
- Spinach Mushroom Pesto Ricotta Lasagna
15-Minute Garlic Scape Pesto Recipe
Ingredients
- 10 (154 grams) Garlic Scapes, size of scapes vary, use weight for accurate measurement
- 1/3 cup (44 grams) Pine Nuts, *see notes for substitutes
- 1/3 cup (38 grams) Parmesan Asiago or Parmesan , dice or shredded **see note
- 1/2 Lemon, juiced
- 1/8 teaspoon Fine Sea Salt
- A few grinds of Pepper
- 1/3 cup (70 grams) Extra Virgin Olive Oil
Instructions
- Trim the garlic scapes by cutting just below the bulb and also if the end of the stem seems woody, trim that too (like asparagus). Discard the bulb and end of stem, then set the remaining scape aside (the curly part).
- 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.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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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!
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’d love to take some of those scapes off your hands, Renee! I hope you enjoy the recipe! :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!