Garlic Scape Pesto: A Bold and Vibrant Twist on a Classic
Each spring and summer, garlic scapes make their highly anticipated appearance at farmers’ markets, and there’s no better way to highlight their unique flavor than with a vibrant and intensely garlicky Garlic Scape Pesto.
This simple, flavorful sauce is just as easy to make as traditional basil or arugula pesto, but it brings a more pronounced garlic kick that’s irresistible to garlic lovers.
Why You’ll Love This Recipe
Garlic scapes are the curly, green flowering stems of hardneck garlic plants. Their mild garlicky flavor, with subtle notes of onion and scallion, gives this pesto a bold yet balanced edge. The fresh basil, toasted nuts, and bright lemon zest round out the flavors beautifully. This recipe is easy to prepare, freezes well, and can be used in a variety of dishes all season long!
Be sure to check more of my easy pesto recipes! I particularly love this homemade walnut pesto and pistachio pesto–they’re just as delicious and versatile!
Ingredient Notes
This garlic scape pesto is naturally gluten-free and made with simple, high-quality ingredients:
- Garlic scapes: Trimmed and chopped into bite-sized pieces for easy blending.
- Fresh basil: Helps to mellow out the bold garlic scape flavor.
- Toasted pine nuts or sliced almonds: Adds nuttiness and depth. Feel free to swap with walnuts, pistachios, or cashews!
- Extra virgin olive oil: Choose a flavorful, high-quality oil for the best taste.
- Grated Parmesan cheese: Parmigiano Reggiano adds richness, but Pecorino Romano can be used for a sharper bite.
- Lemon zest and juice: Fresh lemon juice brightens up the pesto and balances the garlic’s pungency.
- Kosher salt: Just a pinch to enhance all the flavors.
How to Make Garlic Scape Pesto
Full ingredient list and instructions can be found in the recipe card below.
- Prepare the Ingredients: Trim the flower bud from the garlic scapes and chop the stalks into smaller pieces.
- Blend the Base: In a food processor, combine garlic scapes, basil, toasted nuts, and salt. Pulse until finely chopped.
- Add Lemon & Oil: Add lemon zest and juice. With the processor running, slowly stream in the olive oil until the mixture is smooth.
- Incorporate Parmesan: Transfer the pesto to a bowl and stir in the grated cheese. Adjust the texture with additional olive oil if needed.
- Store & Enjoy: Use immediately or store for later (see storage tips below).
Storage & Freezing
Since garlic scapes have a short season (late spring to early summer), I love making a double batch of this pesto and freezing it for future use!
- Refrigerator: Store in an airtight container for 7-10 days.
- Freezer: Freeze in ice cube trays, then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before using.
Expert Tips!
- Taste Before Blending: Raw garlic scapes can vary in intensity. If too pungent, blanch them in boiling water for 30 seconds before using.
- Customize the Nuts: Swap pine nuts for walnuts, pistachios, or almonds for a unique flavor profile.
- Adjust to Taste: If the pesto is too strong, mellow it out with extra cheese, olive oil, or a splash more lemon juice.
How To Clean Garlic Scapes
To clean garlic scapes, rinse them thoroughly under cold water to remove any dirt or debris. Trim off the flower bud at the top and discard any tough, woody ends. Then, chop the scapes into smaller pieces to make blending easier.
Serving Suggestions
Garlic scape pesto is incredibly versatile! Here are a few favorite ways to use it:
- Mix with softened butter for a garlicky compound butter (would be fantastic on slow-baked salmon!).
- Toss with pasta for a quick and flavorful dinner. Try it with my pesto gnocchi!
- Spread onto sandwiches, wraps, or grilled paninis. Another green element to add to my Green Goddess sandwiches.
- Swirl into soups, grain bowls, or risottos for an extra layer of flavor. This is common with dishes like Soupe au Pistou.
- Use as a sauce for grilled meats, seafood, or roasted vegetables.
- Stir into Greek yogurt or mayo for a tasty dip.
Some Of My Favorite Uses For Leftover Pesto:
- Baked salmon fillets topped with pesto (image below)
- Trenette al Pesto, a potato and green bean pasta (from Disney’s Luca!)
- Pesto zucchini noodles with baked salmon
- Chicken cutlet panini with pesto
- Creamy breakfast polenta with pesto
- Swirled into this cheesy pesto bread
- Tossed with chicken pesto pasta
With its bold, garlicky kick, this easy Garlic Scape Pesto recipe is a must-try for garlic lovers! If you make this recipe, don’t forget to leave a review and rating below. Happy cooking!
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Garlic Scape Pesto (For Garlic Lovers!)
Video
Equipment
Ingredients
- ½ cup garlic scapes ends trimmed and discarded, then stalks cut into small, 1-inch pieces
- ½ cup fresh basil leaves
- ¼ cup pine nuts or almonds, toasted
- 1 medium lemon zested and juiced
- ½ cup extra virgin olive oil
- ⅓ cup grated Parmesan
- Pinch of Kosher salt
Instructions
- Test the garlic scape. We recommend starting by taking a small bite of a raw garlic scape. If it is extremely pungent, consider the following first step: Place chopped garlic scapes in a colander, then pour a few cups of boiling water on top to help mellow and temper their intense flavor. If you find the flavor of the raw garlic scape fine as is, feel free to skip this step.
- Pulse the ingredients together. Place the ½ cup chopped (blanched) garlic scapes in the bowl of a food processor fitted with blade attachment. Add ½ cup fresh basil leaves and ¼ cup toasted pine nuts, then seal the lid on and pulse until very finely chopped. This could take 1-2 minutes if the scapes are tough.
- Season the pesto. Use a rubber spatula to scrape down the sides of the bowl, then add the lemon zest (about 1 heaping teaspoon) and lemon juice (about 2-3 Tbsp). Return the lid, then process again. With the motor running, slowly stream in ½ cup extra virgin olive oil. Scrape down the sides, as needed, then process again until very smooth.
- Stir in the Parmesan. Transfer the pesto to a small dish or bowl, then stir in ⅓ cup of grated Parmigiano Reggiano. Taste and season with a pinch of Kosher salt, if desired. Store until needed! See notes below!
Notes
- Note: We recommend taking a small bite of a raw garlic scape prior to making the pesto. If it is incredibly pungent, you may want to pour some boiling or hot water over them to temper and mellow out the flavor. This is not mandatory.
- Intense flavor: There’s a lot of variation in the intensity of the garlic flavor of garlic scapes. If you find the pesto too pungent, try stirring a little into Greek yogurt or sour cream to take away some of the heat and add a creamy texture.
- Pesto will keep for 7-10 days when stored in an airtight container in a refrigerator. Alternatively, you can place in ice-cube trays to freeze for later use in individual portions!
- Garlic scape pesto can be used for crostini, stirred into pasta, as a base for pizza or sandwiches (on its own or mixed with Greek yogurt, mayo, sour cream, etc.), tossed with roasted veggies or stir-fries.
Let us know your thoughts!