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.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
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
something like arugula might be a start.
That’s a great idea!
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!