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.
It’s scape season! I made this recipe last year and tripled it. Delicious! Ready to go again this year and freeze.
Love hearing this Laurie!! Thank you for your note and star rating. Hooray for Scape season!
Tasty. I didn’t have cheese or lemon juice. I used toasted walnuts, a handful of basil, Tspn of ACV and a Tbsp nutritional yeast.
Sounds good to me, Kay! Thank you for sharing your tips and giving the pesto a go!
Forgot to leave a star rating!!
All I can say is fantastic!!
Best news ever, Robert! Thank youuu for stopping by!
Very tasty. I used pine nuts and on a second batch pine nuts and lightly toasted walnuts. I almost prefer the walnut pine nut combo for depth of flavor.
Hi David! Thank you for your note and tip! I’ll try the walnut pine nut combo.
I used sliced almonds, since that’s what I had. Delicious! No ‘bite’ to this recipe, used Blendtec to make a smooth and creamy pesto. Used with pasta, grape tomatoes, some red onion and chicken. Homegrown, so I’ll be freezing a lot this year!
Hi Barb! Thank you for your note! Love that creamy pesto approach, your pasta sounds delicious! Hooray for homegrown garlic (and scapes)!
Perfect use for my garlic scapes!! I could literally eat this with a spoon! (And I did, when my bread ran out 😆). Thank you!!
Yayyy! SO glad to read your note, Julie! Thank you for giving the recipe a go! (I’m all in for the spoon approach!).
I came home from a trip and found all these scapes in the garden waiting for me. I made this recipe and licked the spoon. Wow! I can’t wait to put it on some pasta. Thank you for sharing your recipe.
Hi Sue! Wow, what a wonderful thing to come home to! Thank you for your note… pasta is a perfect application!
Yes this is my frist time ever doing scapes and not quit sure do y[u just use the top of the scape above the bubls or the bottom part to
Hi Linda! Cut just below the bulb (discard the bulb). Trim the end and any woody part (like asparagus) and discard. Sometimes scapes are woody, depending on age of the scape. Put the remaining piece into the food processor for processing. I hope this helps and you enjoy the recipe!
Love my scape pesto. Just harvested 46 scapes and more to come! I can eat it right off the spoon. Usually freeze in large cocktail size ice cube trays. Just finished last years frozen harvest.
Hii Kathy! Hooray for 46 scapes! That’s super exciting. I can hardly wait till mine are ready (it’s still in the low 60s where I live). Thank you for your note and tip about cocktail size ice cube trays!