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    Home » Recipes

    Garlic Scape Pesto

    Published: Jul 4, 2019 · Modified: Jun 20, 2022 by Luay

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    When garlic scapes show up at the local market or in your garlic patch, it's a sure sign that summer is well underway. This recipe for garlic scape pesto is a wonderful way to enjoy this fleeting delicacy.

    Garlic scape pesto in a bowl next to some fresh garlic scapes.
    Jump to Recipe Print Recipe

    What are garlic scapes?

    In early summer, hardneck varieties of garlic send up a scape (round stalk with the garlic flower attached at the tip). The scape will grow upwards and then begin to curl forming a loop or S shape.

    This garlic scape can be harvested and used in preparations such as this recipe, or they can be grilled, turned into pesto or added soups and salad dressings.

    garlic scapes in the garden.

    When we think of pesto, we typically think of good old Pesto Genovese, the wonderfully green and pungent basil-based pesto. However, the word pesto just means "to paste" or "to crush". So a pesto can be anything, just like this easy and delicious garlic scape pesto.

    Ingredients

    This is a rather simple pesto recipe and you'll only need the following ingredients:

    • Garlic scapes
    • Extra virgin olive oil
    • Parmigiano-Reggiano
    • Walnuts
    • Basil
    • Parsley
    • Lemon juice
    • Salt and pepper
    mise en place for pesto.

    Instructions

    This is a rather easy and quick pesto recipe and should come together in less than 15 minutes.

    1. Place scapes, walnuts, parmesan, basil and parsley in a food processor and pulse to combine.
    2. Add olive oil and lemon and continue to pulse until combined. Depending on your desired consistency, you can continue to process until you have a smooth puree.
    3. Add salt and pepper, pulse, taste and adjust seasoning to your liking. You can add more lemon if you like as well.
    garlic scape pesto in a spoon.

    Substitutions and variations

    You can make this recipe vegan by substituting the parmesan with nutritional yeast. You can also add chili flakes.

    Looking for something different? Check out my Basil Walnut Pesto recipe if you're looking for a fresh summer treat. My Sicilian Pesto (Pesto alla Trapanese) is also a wonderful addition to your repertoire.

    Equipment

    You will need a food processor to cut through the garlic scapes as they can be quite fibrous. I prefer to use a small food processor, but you can also use an immersion blender or a standard bender. However with a blender, you may need to stop and scrape the sides of the blender bowl down a few times.

    If you're not using the pesto right away, you can store it in a glass mason jar.

    Storage

    This recipe is not intended for long term storage. Store in a refrigerator and use within 1 week. Alternatively, you can freeze the pesto for up to 6 months in deli containers, freezer bags or wide mouth mason jars.

    How to enjoy

    Serve your pesto on:

    • Pasta
    • Toasted bread
    • Pizza
    • Grilled vegetables
    garlic scape pesto in a bowl.

    Garlic Scape Walnut Pesto

    Garlic scapes are the flower shoots that emerge from garlic in late spring/early summer. They are an indication that your garlic is almost ready to harvest! They are edible and have a mild garlic flavor. Pesto is an excellent way to preserve the scapes, but also a great tasting addition to your pasta, grilled meats and fish.
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Appetizer, Main Course, Side Dish
    Cuisine American
    Servings 8
    Calories 120 kcal

    Ingredients
      

    • 6-8 Garlic scapes, chopped - When chopped, should be approx ½ cup
    • ⅓ cup Olive oil - Add more or less depending on desired consistency
    • ½ cup Parmigiano-Reggiano, grated - Use the real stuff. No substitutions!
    • ⅓ cup Walnuts, chopped - You can use almonds or pine nuts too!
    • ½ cup Basil, chopped
    • ¼ cup Parsley, chopped
    • ½ Lemon, squeezed - More or less to taste
    • Salt and pepper to taste

    Instructions
     

    • Place scapes, walnuts, Parmesan, basil and parsley in a food processor and pulse to combine
    • Add olive oil and lemon and continue to pulse until combined. Depending on your desired consistency, you can continue to process until you have a smooth puree.
    • Add salt and pepper, pulse, taste and adjust seasoning to your liking. You can add more lemon if you like as well.

    Nutrition

    Calories: 120kcal
    Keyword garlic, garlic scape, lemon, olive oil, parmesan, pasta, pesto, walnuts
    Tried this recipe?Let us know how it was! Or Pin it!

    Food Safety

    A final reminder, this is not a shelf stable pesto recipe. Refrigerate (for 1 week) or freeze this pesto (for up to 6 months) and enjoy.

    Let us know what you think! Leave a comment below! And don't forget to follow us on Facebook and Instagram!

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    Reader Interactions

    Comments

    1. Ganesh

      February 11, 2020 at 11:56 pm

      5 stars
      What a neat idea.Gonna make this in the spring.

      Reply
    2. Peter

      July 05, 2021 at 7:00 pm

      Did you can using hot water or canning?

      Reply
      • Luay

        July 08, 2021 at 2:09 pm

        Hi Peter. The recipe wasn't testing for water bath canning. However, I would think about upping the acid amount if I were to can. I suggest you find a standard pesto canning recipe from one of the major canning suppliers like Ball, Kerr or Bernardin and then go from there. Goodluck.

    3. Shelley

      July 08, 2021 at 7:42 pm

      4 stars
      This is fantastic, thank you! The scapes bring the garlic with a bit of sweetness and a bit less of a punch in the mouth of garlic cloves.

      For some reason I only needed about 6 garlic scapes to get 1/2 cup chopped scapes.
      And I had only added 1/3 cup olive oil when my pesto was smooth and creamy, so I left the rest of the oil out. I figure that's a bonus for my waistline!

      Absolutely delicious!

      Reply
    4. Ingrid

      April 24, 2022 at 2:03 am

      5 stars
      Absolutely wonderful recipe! Made this pesto last autumn and forgot about the jars in the fridge. Found them again a few days ago and we’ve just love this pesto.
      Thanks for all your lovely recipes and all the good advice on gardening!

      Reply
      • Luay

        April 25, 2022 at 3:04 pm

        Thank you, Ingrid. I'm glad you liked it.

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