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.
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.
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.
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. My Ramp Pesto is also a great option if you have access to wild leek (ramps).
Ingredients
This is a rather simple pesto recipe and you'll only need the following ingredients:
- Garlic scapes: If you're growing your own hardneck garlic, then you'll get these treats without too much effort. During garlic scape season you'll also find them at farmer's markets and specialty stores.
- Extra virgin olive oil: You can use a light olive oil here. You don't need to use a fancy or expensive oil.
- Parmigiano-Reggiano: Classic pesto flavor. But feel free to use another hard cheese like pecorino romano. You can make this recipe vegan by substituting the parmesan with nutritional yeast.
- Walnuts: I prefer using walnuts in my pesto, but if you have pine nuts you can use those too.
- Herbs: I use a combination of basil and parsley for added freshness and to balance the garlic scapes.
- Lemon juice: Lemon is classic in pesto. I wouldn't suggest a substitution.
See the recipe card for full information on ingredients and quantities.
How to Make Garlic Scape Pesto
This is a rather easy and quick pesto recipe and should come together in less than 15 minutes.
- 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.
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 Garlic Scape Pesto
Serve your pesto on:
- Pasta
- Toasted bread
- Pizza
- Grilled vegetables
If you make this Garlic Scape Pesto or any other Summer recipes on Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe.
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Recipe Card
Garlic Scape Walnut Pesto
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.
Susanne says
I made this today and loved the lemon flavour. I did use double the basil because I didn’t want to waste it but I’m sure I would love the original recipe.
Thank you! 😊
Luay Ghafari says
Thank you!
Andrea says
I tried this recipe mainly because I wanted to substitute pine nuts for walnuts, that's what was in my cupboard. It turned out really tasty! The proportions were perfect. I had several dozen scapes from my garden and picked through them carefully, discarding parts that seemed woody, particularly the larger ones. Thanks for the recipe!!!
Luay Ghafari says
Glad you liked it!
Ingrid says
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!
Luay says
Thank you, Ingrid. I'm glad you liked it.
Shelley says
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!
Peter says
Did you can using hot water or canning?
Luay says
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.
Ganesh says
What a neat idea.Gonna make this in the spring.