Year round pesto awaits in this easy, Vegan Garlic Scape Pesto Recipe. Find garlic scapes at local co-ops, CSAs or farmer’s markets. Use it on your favorite pasta, pizza, sandwich or soup. For a cheesy version see my original Garlic Scape Pesto recipe.
Discovering Garlic Scapes
Prairie Bottom Farm is the farm Rob and I purchased this year’s Community Supported Agriculture Share (CSA) from. We purchased a partial, or 3/4 share, because last summer, we found a full share was just a bit too much for the two of us. We purchased our share early where we saved about 10% on what a share would cost if we had waited to buy it now.
Even if we missed this window of savings, the benefits of purchasing from local farms exceeds any monetary savings of sourcing food elsewhere. The benefits of supporting local farms, CSAs and farmers markets is huge! I share these benefits on my Creamy Pesto Farro with Asparagus and Peas recipe.
Until then, lets talk about these gorgeous scapes, direct from the farm!
Garlic Scape Vegan Pesto
Scapes may be challenging to find, although I have seen them at co-ops, farmers markets and through CSAs. They have a short season in the Spring, so if you see them, buy them up! They have a delicate yet pungent, spicy, garlicky flavor.
This recipe is so easy to whip up. It is vegan, however, if you’d like to try a cheesy version, try my Garlic Scape Pesto.
I typically make multiple jars of pesto, in small batches, and freeze it to enjoy throughout the many months scapes are no longer in season. It can be used like any other pesto but my personal favorites include using it on pizza, crostini, stirred into soups, on pasta or in creamy farro.
Do you know where to find your most local farm or farmer’s market? If not, check out Local Harvest. It’s an excellent resource to find local food!
Expert Tips
- Look for garlic scapes at farmer’s markets or local Co-Ops.
- Freezer friendly? Yes please! They freeze beautifully in glass jars for up to a year. Spring through early summer is a good time to stock up.
- The price of pine nuts have gone through the roof! Lately, I’ve been subbing toasted walnuts or almonds for the pine nuts.
- Use Garlic Scape Pesto anywhere you would use pesto. I’ve listed some of my favorites below.
Recipes to Enjoy Your Vegan Pesto With
Vegan Garlic Scape Pesto Recipe
Year round pesto awaits in this easy, vegan, pesto recipe. Find garlic scapes at local co-ops, CSAs or farmer's markets. Use it on your favorite pasta, pizza, sandwich or soup.Ingredients
- 10 Garlic Scapes 154g
- 1/3 C Walnuts 30g
- 2 Tbs Nutritional Yeast 12g
- 1/2 Lemon juiced
- 1/4 tsp Sea Salt
- 1/8 tsp Ground Black Pepper
- 1/3 C Extra Virgin Olive Oil 73g
Instructions
Notes
Recipe adapted from my vegetarian, pecorino Garlic Scape Pesto.Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
My first time growing my own garlic. Thank you for a great recipe!
A lot more delicious than I expected! I was worried the nutritional yeast flavour would take over (as it sometimes does in vegan recipes) but the balance between the ingredients was just right and I couldn’t stop eating this.
I made this today so that my vegan niece can have some while the rest of us have a version with cheese. It came out well and tastes great. The only comment that I have is that I needed almost double the number of scapes that the recipe calls for. It took 18 scapes to get to 150 g. For someone without access to a scale, 150 g of scapes chopped into small pieces(random chop and mostly smaller than 1″) is about 1 dry cup of chopped scapes. – Pam
Hi Pam! Thank you for your note, giving the recipe a go and sharing your tip! Indeed, this is why I offer the mass measurement of ingredients, because in this example, scapes can be large or small (the smaller the scape, the more you’ll need). So glad you were able to make it work in the end. Thank you for sharing your notes as I know it will help others!
Terrific recipe and so quick and easy. We stirred it into a white bean and kale soup for the ‘extra something’, and it was a winner! I always freeze my pestos in ice cube trays and then transfer the frozen cubes to freezer bags, so that is what I’ll be doing with these.
Brava!
Hi BB! Freezing pesto in ice cube trays is such a great idea! Thank you for your note, tip and giving the recipe a go. SO happy to hear!
I love garlic scape pesto! I’ve always made it with nuts but now I’m wondering if I could use hemp seeds instead of the nuts?
Hi Charlene! I’m thinking that would be delicious! If you give it a go, let us know how it goes!
Why do you discard the bulbs? Whenever I make it I just trim the bottom of the stem and use everything else.
Hi Michele! I find the bulbs to be tough, but thank you for your tip! I’ll try adding them in next time.
My CSA newsletter linked to this, and it was a perfect way to use up this week’s garlic scapes! I used pine nuts instead of walnuts and lime juice and white wine instead of lemon juice (based on what I had) and just eyeballed the ratios and it still turned out great. It’s raw garlic, so it’s definitely spicy! Once I mixed it with rotini and some homemade cashew cheese, it had the perfect amount of bite. Thanks for posting!
Hi Laura! So happy to hear! Thank you for your note and tips… indeed, it’s got a bite!
This is so easy and delicious
Thank you Juke! So happy to hear!
My first encounter with garlic scapes EVER (we JUST joined our local co-op), and this recipe was a fantastic way to introduce me and my husband to this wonderful ingredient. I added extra lemon juice and olive oil because I had a couple more scapes than the recipe called for, but otherwise it was PERFECT.
SO happy to hear, Michelle! Aren’t scapes so nice? Thank you for your note and giving the recipe a go!
I recently got my hands on some garlic scapes and I’d like to make some pesto with them. I had a version of this a few years ago but I remember the woman who made it said she just used scapes and olive oil nothing else. I think your recipe sounds better so I’m going to give it a try. I’m a bit confused as to which part of the scape to use. Do you snap the top off at the bulb and use the bulb part and the top of the scape, or do you use the stalkier stem portion? I find the stalkier stem portion is spicer.
Thanks
Hi Amy! Trim the garlic scapes by cutting just below the bulb. Discard the tip/bulb. You’ll use the stem portion for the pesto. I hope this helps!
Traci, where do you find the time to make all these recipes!! You are amazing! Question: what could you sub the nuts for if allergies are an issue?
Hi Joy! Thank you for your note and kind words… one recipe at a time! :D Can you do seeds? If so, lightly toasted sunflower seeds would be nice. How does that sound?
this recipe is PERFECT.
Hooray! Thank you for coming back and leaving a note, Emily. SO happy to hear!
When searching this recipe I saw that there should be an option with no oil in the notes but I don’t see that when I come to the site. Do you have an oil free, vegan version of this recipe?
Hi Jennifer! I do not have an oil free, vegan version of this recipe.
I am going to try the recipe but I can not eat lemon or nutritional yeast. I was going to substitute a drop of lemongrass essential oil. What would you suggest for the nutritional yeast?
Hi Carol! Are you dairy free? If not, you can try my other recipe for Garlic Scape Pesto. Otherwise, simply leave the nutritional yeast out.
I made this – super delicious! I used toasted pine nuts instead of walnuts because that’s what I had and man was it good. Thank you!
Hi Elizabeth! Thank you for your note! Aren’t garlic scapes amazing? I absolutely love them in pesto. So happy to hear you’re enjoying the recipe too!
This was hands down the best thing I’ve made since having to cut dairy out of my diet. I tossed about a half cup of the pesto with hot fettucine with broccoli, shrimp, lemon zest and lemon juice, off the heat. The heat from the fettucine tamed the “spicy” garlic bite. It was totally delicious and I’m so happy to have found this recipe!! Thank you!!
Hi Natalie! Thank you for coming back and leaving a note! SO happy to hear you’re enjoying those scrumptious scapes. Your recipe sounds fabulous too!
Would it work with cashews instead of walnuts?
Hi Valerie! I’ve not tried it with cashews but you could give it a go! I’m sure it will be delicious. Please let us know how it turns out for you if you give it a go!
I ended up using almonds and it worked great!! Also – I froze most of it but have had some in the fridge for about two and a half weeks. Do you think that’s still good? I know you said a week but I’m not sure what would go bad in it?
Hi Valerie! Thank you for coming back and leaving a note! So happy you enjoyed the pesto and with almonds (delicious!). I just tend to freeze things quickly if I don’t use them up, so I’ve not tested the pesto beyond a week in the fridge. You could nose it a and see what you think. I hope this helps!
I liked this recipe overall, but it was a little too garlicky for me. I added nutritional yeast, more oil, salt and basil to balance the flavors a little.
Thank you for your note, Shelby! No doubt, garlic scapes are garlicky! So glad you were able to adjust it to your taste.
Made this a few days ago and brought it along to our cabin for easy dinners. So far have enjoyed it on pasta and loved it on home made pizza dough with a little fresh basil, tomatoes and sweet pepper for toppings! Thanks so much for the great recipe! PS made it with walnuts because you’re right ~pine nuts are crazy expensive right now and tastes just as delicious with walnuts!
Hooray Heather! So happy you’re enjoying the garlic scapes. Thank you for your note and recipe suggestion! Your homemade pizza sounds absolutely fabulous! And pass the walnuts, right!?
We harvested about 150 garlic scapes today and were once again on the prowl for a way to use them. My hubby found your website and made this recipe for us tonight. We were both thrilled with the results! It was fast, delicious and easy. We didn’t have walnuts in the house so substituted pecans which certainly didn’t seem to harm this recipe. I will be making your “Creamy Farro with Pesto Asparagus and Peas” tomorrow. Thank you so much.
Hooray Joan! I’m so glad you’re finding what to do with all those garlic scapes! I’d love to take some off your hands! Fast, delicious and easy.. yup! Pecans sound incredible! I’m going to try it – thank you for that! I hope you enjoy the Farro … I love that one too! :D
Was I supposed to cook the scapes first? I made this tonight and it was so spicy like straight raw garlic that we couldn’t even eat it. We love garlic and eat a TON of it but this was inedible for us so I’m thinking I should have cooked them first?
I put a tsp on my pasta and added some margarine and vegan cheese to still try to use it with dinner but I’m trying to sort how to salvage it.
Thanks for any feedback.
Hi Nichole! I’m so sorry to hear the recipe didn’t taste good. This recipe is for raw garlic scapes, so there’s no cooking involved. Scapes are spicier than garlic for sure and a little can go a long way depending on taste. If you’d like to try making basil pesto and mixing it into the garlic scape pesto, that may help quiet the spicy.
Can I make this using frozen scapes? I froze them right after buying, and am hoping to make this recipe! Thanks!
Hi Natasha… I don’t see why not.. I’d thaw them first though. I hope you enjoy the recipe!
In response to Natasha’s question. We used up all of our fresh scapes and have had to move on to those we froze last summer (this has been a very popular recipe in our house)! My husband made a single recipe tonight to see how the frozen would compare to the fresh. The garlic flavor is diminished somewhat using frozen but otherwise we found very little difference. To compensate we added a small slice from a fresh garlic clove. We have served this pesto very frequently in the past 5 weeks and have had very positive responses along with requests for the recipe.
Thank you for sharing your notes on freezing and using a fresh garlic clove to amp up the garlicky flavors from frozen scapes! So happy to hear you’re enjoying the recipe! :D
Hi Traci! I just discovered your site today via MJ and Hungryman! Your blog is beautiful – I absolutely love the light in your photos!! :) So glad I discovered you today!
Love from Buenos Aires!
felicia
Oh hey Felicia! Thank you so much for visiting and for your kind comments! :D
I’ve never been able to get my hands on fresh scapes but have always wanted to try them. They sound so delicious!
Ohhh I hope you’ll be able to source some. You’d love them! :D
What an amazing farm! I loved reading more about their story. And this pesto looks unbelievable! I’ve never cooked with garlic scapes but this is making me want to give them a try!
I hope you’ll give them a go. They’re so flavorful! :D
Nutritional Yeast in PESTO!!! That’s a brillian idea!
It’s great for adding that ‘cheesy’ flavor and a punch of saltiness… oh and it’s delicious sprinkled on popcorn too! :D
Love the read and gorgeous images! I never have actually tried scapes before as they are a little tricky to find here in Australia, but this pesto sounds divine Traci.
Ah, yes… I hope you can locate some. I know you’d turn them into something divine! Thank you, Thalia! :D
What a lovely story to share with us, Traci! It’s so special that you got to go out to where your food is growing and visit with the folks who put in so much time and effort making it for you. I’m embarrassed to admit that I’ve never cooked with scapes, but I must try this scape pesto soon! I love the tip about freezing pesto – it makes for easy weeknight meals when you’re short on time.
I love seeing how food is grown and meeting the people who grow it.. It’s grounding and the food is so good, so fresh! Go find some scapes, Sarah! You’ll love them! :D
Love Love LOVE the post, Traci! You’re such a beautiful writer, and with your words (and gorgoues photos) you made me fall in love with the Prairie Bottom Farm! I seriously need to cook more with garlic scapes…beginning with this recipe!
Awh, Min, thank you my dear! That means so much to me. :D Yes yes! Find some scapes! You’ll love em’!
Traci! I just love these photos and this story. Makes my heart happy! And that garlic scape pesto! Yum. I want to slather it all over a grilled pizza right now!
Thank you, Liz! Now my heart’s happy! :D This would be perfect on grilled pizza! Yum!
What a wonderful farm. You know it’s good when people say they had no intentions of staying but then couldn’t get enough of it! And thank you for this pesto. It’s scape season for sure and I want to put them in EVERYTHING!
Oh yes, pesto on everything.. That is what’s happening here! :D
Lovely post, Traci, beautiful pictures and story :)
I’ve never had scape before, I really hope I can find some, this pesto recipe sounds so delish! Love that it’s vegan!
Thank you, Evi! I hope you find some Scapes! :D
I will definitely have to check around for scapes. I’ve never used them before, but this recipe is too yummy to pass up!
It’s sooo good Meagan! :D
Desperately hoping that I can find scape somewhere in London! It looks so vibrant and fresh and I love the use of walnuts too.
Oh I hope you’re able to find some! :D
I adore these pictures, and this pesto sounds fab! Garlic scapes are SO full of flavour I can only imagine how fab this tastes!
Thank you Emma! :D
I’m so glad you went to Prairie Bottom Farm Traci! I’m sure it was a great experience! And there is nothing better than cooking with fresh produce. I recently tried walnut pesto and it turned out great! Now I need to find some garlic scapers and try your recipe!
Oh, I couldn’t agree more, Mira! Fresh produce makes me happy! Walnuts in pesto? Who knew! I love it too. :D I hope you find some scapes and whip them up!
The first time I experienced garlic scapes was about a year ago when my husband brought home a beautiful tangle of this magnificent herb. I used them to make a frittata, which was divine, so you can imagine my excitement when I saw this post. Of course I love everything about it. Your photos and story about Prairie Bottom Farm is the stuff I love! What a wonderful addition to your community and life! Thanks for sharing, my friend! Have a beautiful weekend!
Oh isn’t it divine?! Oh, now a frittata sounds just fabulous with scapes! I’ll have to give it a go! More to come on PBFarm. It’s such an important place in our community!
Delicious recipe! You have inspired me to look into participating in a CSA.
Oh that’s such good news to hear Laura! I’m excited to hear what you find! :D
Beautiful post, Traci! I buy scapes at my farm market here in ny every year and always keep them in a vase in water for a few days before I use them because they are so pretty. But not as pretty as your photos!
Thank you, Deb! So happy to hear you can get scapes, and they are so pretty! I’ll put mine in water next time! Thank you! :D
This is beautiful… your story and photos of the farm -I love it! I don’t think I’ve ever tried scape, but I definitely want to now!! <3 Gorgeous post, Traci!
Thank you, Alison. I hope you’ll give em’ a go; I know you’ll appreciate them! :D
I love reading about local farmers and Prairie Bottom Farm looks like they are doing a great job! We used to be part of a CSA until we built raised bed gardens on our own property. I love growing fresh produce to make delicious recipes like this pesto. I love that you made it vegan too!
How wonderful, you’re growing food on your own property! That’s the best! Talk about a tiny carbon foodprint!! :D
Love this post, Traci. It’s so wonderful that you took the time to make a trip and learn all about the farm that you received your CSA from. I haven’t tried a local CSA yet but I do try and buy from the farmer’s market each weekend for as much produce as I can – I think it’s important to try and buy locally and supporting my local farmers. I’m also making a big push to eat organic. It used to be much more expensive but the organic produce, while a bit more costly, is now much closer in price to regular produce. Looking forward to trying this pesto recipe! Thanks.
Thank you, Geraldine! I absolutely loved learning how PBFarm operates and the history behind it. So much goes into the food we eat, and often times, it’s not even given a second thought. I hadn’t been a part of a CSA until last summer. Before then I had always gone to the farmers market too (and I still go to supplement when needed and its fun to go anyway)… but I decided to jump into a share and its been so much fun! Good for you, for eating organic!! YaY!! The prices are becoming more competitive, perhaps because demand has increased, maybe production has as well?
Wow this garlic scape pesto looks positively delicious! And I loved reading about Prairie Bottom Farm. I think that’s so amazing that you have the opportunity to participate in a CSA program like that – it makes such a difference in terms of the type of food you consume and what you’re doing for the local environment and farmers. I also admire families like those of WIlbur’s for putting the love, dedication, and hard work into creating the chance for the rest of to live more sustainable, healthy lives. Beautiful post, Traci!
No doubt about the amount of dedication, planning and heart that goes into PBFarm. It’s all encompassing. Oh yes, the food is incredibly fresh and it just taste so good! I was hesitant when I first joined a CSA, because I didn’t know what the heck to do with Mustard Greens or Fennel or… or… but it really has forced me to try new things and step outside of my box. It’s been a gift. :D Thank you, Beeta!
Wonderful post Traci….great story, great recipe!
Awh, thank you, Lynn. :D
That farm is just dreamy! I love how in touch with the land and nature it makes me feel just looking at those pictures. That’s how I want our little homestead to be with our garden and chickens! I want to be a little farming house : )
Loving this garlic scape pesto! Just amazing Traci!
Yes! Your home is turning into a farmstead, Natalie! It’s a wonderful thing for sure. Thank you my dear! :D
I simply love this blog post, Traci! And it has already sent me on a journey of discovery on the internet, trying to find out how community-supported agriculture works and whether this also exists in Austria. And you know what, the roots of this philosophy go back to the Austrian Rudolf Steiner who was actually born in my hometown. … So here you are, shame on me I had to track all this information down on the internet!!! ;)
Anyway, your pesto recipe is simply wonderful and I’ll definitely try it. I’ll keep you informed!
Dearest wishes from Austria, Simone
You made me LOL, Simone!! Thank you for telling me about Rudolf Steiner!! I’ll look him up. I hope you find a resource close to you.. please let me know! I’d love that! :D
Absolutely loved this post and especially the treat of meeting the Prairie Bottom Farmers. Showcasing their warmth and work keeps us connected to the land and reminds us of how lucky we are to still have dedicated individuals working it for us. I appreciate seeing the generations — with the youngest apprentice Henry on hand — and of course Zuza completing the circle. Thank you for bringing this smile to my day Traci! (Henry also happens to have been my dad’s name so I’m feeling especially lit up seeing this smiling young chap this morning). I look forward to hearing more about the farm and your CSA goodies in future posts. And as for your garlic scape pesto, well, I’ll I can say is that I now desperately want to find a corner in my garden to plant garlic! (I’m hoping it’s not too late). Walnuts may be my fave nut — great use here with the lip-smacking lemon. Is it crazy that I want to eat this for breakfast? :). That first photo Traci… stunner.
LOL – lip smacking lemon! hehe!! Thank you, Kelly. Connected, yes and they work so very hard. I’ll be sharing more about this in an upcoming post.. their process, equipment, etc. What a sweet name.. Henry and it is your Dad’s name… so his name has stood the test of time.. a classic. Oh that would be great to plant garlic. I don’t think it’s too late, given your climate! I hope you’ll give it a go! xx
First of all this pesto is bananas amazing. And secondly, I love this post. Such an intimate and wonderful view into this farm.
Awh, thank you, Jocelyn. The farm… I love visiting and it’s so nurturing knowing where our food comes from.
Ive never had garlic scape but this pesto looks so amazing, I’ve got to give it a try! :)
Keep your eyes out for them, Medha! I know you’ll appreciate them! :D
I’ve never used garlic scapes before – I’ve actually never been able to find them at my farmers market! This pesto looks fabulous though. And I love hearing the story about the farm that grew them. :)
I know you’d appreciate these Chelsea. I bet a farmer at your market would know about them and may be able to tell you where you can find some. I hope you’re able to! They are remarkable! :D
Hello, good day, Traci
Pesto is a wonderful thing to throw on pasta – or toast – as soon as I know what SCAPES are and whether i can get them here, i shall make this – and tell you – how good it tastes!
greetings Margret
Hello Margret! Oh that’s great – I hope you can find them!
Traci, pesto is a favorite of mine not only on pasta but sandwiches too!! Very interesting post! Can’t wait to try this recipe!
Oh yes, on sandwiches… it would be dreamy! Thank you, Mary Ann! :D