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 garlic scape pesto recipe see my adapted version here.
Before I share about the Garlic Scape Pesto, I want to introduce you to a very special family and the farm they call home. It is this farm, among several others, that provide our community and beyond with a bounty of fresh, organic veggies and eggs throughout the growing season.
Prairie Bottom Farm is a 20 acre farm that sets in the Ebey’s Landing National Reserve. It’s a stone’s throw from the Port Townsand-Coupeville Ferry and is nestled in the heart of Whidbey Island, about two hours North of Seattle.
They are a vital resource to our community not only providing access to fresh veggies and eggs, but they are a part of a collective of small, organic farms here on the Island that foster sustainable care of the land, people and animals.
Julieanna, little Henry, Janiece, Wilbur, Zuza – the Saint Bernard, and Kimbra
Currently teaching and farming, Wilbur is a 5th generation farmer, on Whidbey Island. Julieanna grew up working the farms of Skagit Valley, yet college and a subsequent professional career took her away from farm life. She returned to farming full time five years ago, leaving the corporate world, putting her skills and energy into her and Wilbur’s farm. Together, they’ve been farming Prairie Bottom for seven years.
Prairie Bottom full-time farmer, Janiece said “I was only going to stay for 6 months, and I’ve been here for five years!” Kimbra and Brandon (not pictured) are both farm interns. And that cute little guy, Henry, he joined the farm five years ago. Perhaps he’ll be running Prairie Bottom in the future (6th generation?)?
I visited on a very cold, blustery, grey day in April to talk with the farmers. The wind was gusting from Puget Sound and across Ebey’s Prairie. Despite the blustery weather, the farmers were planting sweet onions. The 70-some free range hens, roosters, and Tom turkey didn’t seem to mind the cold.
Kimber was on her second trip, out of four, to collect eggs. I took a short break in the warmth of the hoop house (green house) where I found rows of seedling planter boxes which included tomatoes, peppers, peas and romanesco, among others.
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 monetory savings of sourcing food elsewhere. I’ll be talking more about the benefits of supporting local farms, eating locally produced food and more about Prairie Bottom next week.
Until then, lets talk about these gorgeous scapes, direct from Prairie Bottom Farm!
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 with Pecorino.
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 this Creamy Farro with Asparagus and Peas recipe.
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!
A FEW RECIPE NOTES:
- 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.
- Looking for a cheesy version? Try my cheesy Garlic Scape Pesto.
- Use Garlic Scape Pesto anywhere you would use pesto. I’ve listed some of my favorites below.
RECIPES TO USE YOUR GARLIC SCAPE PESTO IN/ON:
Vegan Garlic Scape Pesto
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.Prep Time15 minsTotal Time15 minsIngredients
- 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.Tried this recipe?Loved it? Leave a comment below! Take a snap of what you made and share it on social: @VanillaAndBean, tag #VanillaAndBean!
Thank you for reading! If you make this recipe, be sure to post it to Facebook, Instagram, or Twitter notify me @vanillaandbean and tag #vanillaandbean! I’d love to see what you’ve made! Follow me on Pinterest, too, for even more deliciousness!
Elizabeth says
June 18, 2019 at 5:42 amI 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!
Traci says
June 18, 2019 at 8:26 amHi 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!
Valerie says
August 20, 2018 at 7:07 amWould it work with cashews instead of walnuts?
Traci says
August 20, 2018 at 9:04 amHi 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!
Valerie says
September 6, 2018 at 10:07 amI 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?
Traci says
September 6, 2018 at 10:55 amHi 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!
shelby says
October 27, 2017 at 9:26 amI 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.
Traci says
October 27, 2017 at 9:58 amThank you for your note, Shelby! No doubt, garlic scapes are garlicky! So glad you were able to adjust it to your taste.
Heather says
July 12, 2017 at 9:54 pmMade 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!
Traci says
July 13, 2017 at 8:35 amHooray 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!?
Joan says
July 5, 2017 at 10:58 pmWe 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.
Traci says
July 6, 2017 at 11:08 amHooray 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
Natasha says
July 1, 2017 at 3:13 pmCan I make this using frozen scapes? I froze them right after buying, and am hoping to make this recipe! Thanks!
Traci says
July 1, 2017 at 3:32 pmHi Natasha… I don’t see why not.. I’d thaw them first though. I hope you enjoy the recipe!
Joan says
August 16, 2017 at 12:31 amIn 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.
Traci says
August 17, 2017 at 7:41 amThank 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
felicia | Dish by Dish says
June 29, 2015 at 9:45 amHi 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
Traci says
June 29, 2015 at 10:27 amOh hey Felicia! Thank you so much for visiting and for your kind comments! :D
Jolena @TheRubyKitchen says
June 10, 2015 at 4:12 amI’ve never been able to get my hands on fresh scapes but have always wanted to try them. They sound so delicious!
Traci says
June 10, 2015 at 9:34 amOhhh I hope you’ll be able to source some. You’d love them! :D
Sarah @ Making Thyme for Health says
June 8, 2015 at 10:15 pmWhat 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!
Traci says
June 9, 2015 at 7:41 pmI hope you’ll give them a go. They’re so flavorful! :D
GiGi Eats says
June 4, 2015 at 11:08 pmNutritional Yeast in PESTO!!! That’s a brillian idea!
Traci says
June 5, 2015 at 5:17 amIt’s great for adding that ‘cheesy’ flavor and a punch of saltiness… oh and it’s delicious sprinkled on popcorn too! :D
Thalia @ butter and brioche says
June 3, 2015 at 12:54 amLove 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.
Traci says
June 3, 2015 at 8:23 pmAh, yes… I hope you can locate some. I know you’d turn them into something divine! Thank you, Thalia! :D
Sarah @ SnixyKitchen says
June 2, 2015 at 10:48 pmWhat 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.
Traci says
June 3, 2015 at 8:21 pmI 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
Min says
June 2, 2015 at 7:38 pmLove 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!
Traci says
June 3, 2015 at 8:18 pmAwh, Min, thank you my dear! That means so much to me. :D Yes yes! Find some scapes! You’ll love em’!
Liz @ Floating Kitchen says
June 1, 2015 at 5:26 pmTraci! 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!
Traci says
June 1, 2015 at 8:59 pmThank you, Liz! Now my heart’s happy! :D This would be perfect on grilled pizza! Yum!
Sarah | Broma Bakery says
June 1, 2015 at 9:02 amWhat 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!
Traci says
June 1, 2015 at 9:03 pmOh yes, pesto on everything.. That is what’s happening here! :D
Evi @ greenevi says
May 31, 2015 at 1:09 pmLovely 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!
Traci says
June 1, 2015 at 5:34 amThank you, Evi! I hope you find some Scapes! :D
Meagan @ The F&B Department says
May 31, 2015 at 1:07 pmI will definitely have to check around for scapes. I’ve never used them before, but this recipe is too yummy to pass up!
Traci says
June 1, 2015 at 5:34 amIt’s sooo good Meagan! :D
Culina Sophia says
May 30, 2015 at 2:58 pmDesperately hoping that I can find scape somewhere in London! It looks so vibrant and fresh and I love the use of walnuts too.
Traci says
June 1, 2015 at 5:33 amOh I hope you’re able to find some! :D
Emma {Emma's Little Kitchen} says
May 29, 2015 at 12:52 pmI adore these pictures, and this pesto sounds fab! Garlic scapes are SO full of flavour I can only imagine how fab this tastes!
Traci says
June 1, 2015 at 5:33 amThank you Emma! :D
mira says
May 29, 2015 at 9:17 amI’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!
Traci says
May 29, 2015 at 9:25 amOh, 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!
Annie @ ciaochowbambina says
May 29, 2015 at 8:00 amThe 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!
Traci says
May 29, 2015 at 9:24 amOh 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!
Laura @ Laura's Culinary Adventures says
May 29, 2015 at 5:18 amDelicious recipe! You have inspired me to look into participating in a CSA.
Traci says
May 29, 2015 at 9:22 amOh that’s such good news to hear Laura! I’m excited to hear what you find! :D
deborah bernstein says
May 29, 2015 at 1:08 amBeautiful 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!
Traci says
May 29, 2015 at 9:22 amThank 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
Alison @Food by Mars says
May 28, 2015 at 7:14 pmThis 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!
Traci says
May 28, 2015 at 7:53 pmThank you, Alison. I hope you’ll give em’ a go; I know you’ll appreciate them! :D
Ashley | Spoonful of Flavor says
May 28, 2015 at 5:17 pmI 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!
Traci says
May 28, 2015 at 7:52 pmHow wonderful, you’re growing food on your own property! That’s the best! Talk about a tiny carbon foodprint!! :D
Geraldine | Green Valley Kitchen says
May 28, 2015 at 4:08 pmLove 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.
Traci says
May 28, 2015 at 7:51 pmThank 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?
Beeta @ Mon Petit Four says
May 28, 2015 at 11:53 amWow 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!
Traci says
May 28, 2015 at 7:47 pmNo 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!
Lynn says
May 28, 2015 at 10:19 amWonderful post Traci….great story, great recipe!
Traci says
May 28, 2015 at 10:37 amAwh, thank you, Lynn. :D
Natalie @ Tastes Lovely says
May 28, 2015 at 10:17 amThat 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!
Traci says
May 28, 2015 at 10:37 amYes! Your home is turning into a farmstead, Natalie! It’s a wonderful thing for sure. Thank you my dear! :D
Simone | My Blueberry Basket says
May 28, 2015 at 8:50 amI 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
Traci says
May 28, 2015 at 10:36 amYou 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
Kelly @ Inspired Edibles says
May 28, 2015 at 8:38 amAbsolutely 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.
Traci says
May 28, 2015 at 10:34 amLOL – 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
Jocelyn (Grandbaby cakes) says
May 28, 2015 at 7:20 amFirst of all this pesto is bananas amazing. And secondly, I love this post. Such an intimate and wonderful view into this farm.
Traci says
May 28, 2015 at 10:32 amAwh, thank you, Jocelyn. The farm… I love visiting and it’s so nurturing knowing where our food comes from.
Medha @ Whisk & Shout says
May 28, 2015 at 6:06 amIve never had garlic scape but this pesto looks so amazing, I’ve got to give it a try! :)
Traci says
May 28, 2015 at 10:31 amKeep your eyes out for them, Medha! I know you’ll appreciate them! :D
Chelsea @ Chelsea's Healthy Kitchen says
May 28, 2015 at 5:32 amI’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. :)
Traci says
May 28, 2015 at 10:28 amI 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
Margret says
May 28, 2015 at 3:53 amHello, 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
Traci says
May 28, 2015 at 10:27 amHello Margret! Oh that’s great – I hope you can find them!
Mary Ann | the beach house kitchen says
May 28, 2015 at 1:08 amTraci, pesto is a favorite of mine not only on pasta but sandwiches too!! Very interesting post! Can’t wait to try this recipe!
Traci says
May 28, 2015 at 10:26 amOh yes, on sandwiches… it would be dreamy! Thank you, Mary Ann! :D