The first time I received garlic scapes in my CSA box years ago, I had no idea what to do with them. So I started searching for ways to use them and quickly found that they are perfect for pesto! I adapted my basil pesto recipe and ended up with this vibrant Garlic Scape Pesto that I have now been making for years. It’s become a summer staple in our kitchen when they are in season. Garlic Scapes have a softer, milder flavor than garlic cloves or traditional basil pesto, making this version incredibly versatile for everything from pasta and grain bowls to sandwiches and grilled vegetables.
We are big pesto fans in our house. Every summer, I batch-make a variety of pestos to freeze for the winter, including Kale Pesto, Basil Pesto, Carrot Top Pesto, and this Garlic Scape Pesto.
What is a Garlic Scape
A garlic scape is the tender green stalk that grows from the hardneck garlic bulb. It is removed so that the energy can go to the development of the garlic bulb. Garlic scapes have a mild garlicky flavor with a hint of sweetness, and are used in similar ways as that garlic cloves would be used.
When are Garlic Scapes in Season
Garlic Scapes are usually in season in New England late June through early July. Timing may be different in other regions.
Ingredients
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- Garlic scapes are the star in the recipe!
- Fresh Basil – fresh is needed in this recipe.
- Pine nuts – may substitute with walnuts or pistachios.
- Olive oil – a good extra virgin oil
- Parmesan cheese – freshly grated.
- Lemon Juice – freshly squeezed. Adds a pop of flavor while helping to keep the pesto that vibrant green.
- Salt
Equipment: Food Processor
How to Make Garlic Scape Pesto
Pesto is so simple and easy to make!
In the base of the food processor, add the pine nuts and garlic scapes. Pulse for about 5-10 seconds to chop.
Add the basil leaves, parmesan, salt, lemon juice, and ¼ cup of the olive oil. Pulse again to chop for about 10 seconds.
With the cover on, turn the machine on and pour the remaining olive oil slowly through the shoot so that it blends into the pesto thoroughly.
That’s it! I hope you enjoy this pesto as much as we do!
Ways to Serve Garlic Scape Pesto
This homemade pesto can be used as you would with traditional pesto recipes.
- Toss with pasta, gnocchi, or this Pesto Orzo Salad
- Spread on toast, sandwiches, wraps, or burgers
- Drizzle over roasted veggies or grilled proteins
- Swirl into soups, such as this Roasted Tomato Soup, or on grain bowls
- Use on pizza or flatbreads
- Personally we love to spread on our toast and top it with scrambled eggs and sprouts. So good!
If you try this recipe please leave a comment below!
This post may contain affiliate links by which I may receive a small commission. All product links are items I personally use in my kitchen.
Garlic Scape Pesto
Equipment
Ingredients
- 1 cup garlic scapes, chopped about 10 scapes
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts
- ½ cup parmesan cheese, shredded
- ¾ cup olive oil plus additional for covering top of pesto
- 1 tbsp lemon juice, freshly squeezed
- ½ tsp salt
Instructions
- Add pine nuts and chopped garlic scapes to food processor. Pulse for 5-10 seconds to chop.
- Add basil, parmesan cheese, salt, lemon juice and ¼ of the olive oil. Pulse again to chop, about another 10 seconds.
- With the cover on, remove the shoot. Slowly pour the remaining olive oil through the shoot with the machine running. Run until the olive oil is incorporated.
- Serve and enjoy!
- Yields 2 cups.
