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.
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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!
- How to Choose Garlic Scapes: Look for garlic scapes at farmer’s markets or local Co-Ops. They should be bright green with a firm stem and no yellowing parts. Make sure they’re fresh by looking for the curl towards the end of the bulbil (towards the top of the scape). If the scape is straight, it’s past its prime which can produce a tough texture and bitter taste.
- 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 RecipeYear 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.
- Trim the garlic scapes by cutting just below the bulb. Discard the bulb/tip and cut the scapes in about 1" pieces.
- In a food processor, add the scapes, walnuts, yeast, lemon juice, 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 30-45 seconds, stopping to scrape down the bowl as needed.
- Store in a covered container 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 ziplock bag in the freezer.
NotesRecipe 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!