Vibrant Garlic Scape & Basil Pesto
Garlic scape pesto = maximum garlic flavor with a fresh, summer twist. We’re swapping cloves for scapes to create a rich, emerald-green sauce that is as punchy as it is beautiful. It’s the ultimate "everything sauce"—smear it on sandwiches, dollop it over grilled chicken, or toss it with linguine for a high-impact meal in under ten minutes.
Servings: 8 servings
Calories: 187kcal
Video
Equipment
Food processor fitted with blade attachment
Sharp chef's knife
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!
Notes
- Tip: Taste a raw garlic scape first—if very pungent, briefly pour hot water over it to mellow (optional).
- Flavor: If the pesto is too strong, stir into Greek yogurt or sour cream to soften the bite.
- Storage: Refrigerate airtight for 7–10 days, or freeze in ice-cube trays for individual portions.
- Uses: Great on crostini, pasta, pizza, sandwiches, roasted veggies, or stir-fries.
- If you can't find scapes, you can mimic this brightness with a mix of green onions and extra garlic cloves!
Nutrition
Calories: 187kcal | Carbohydrates: 6g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 4mg | Sodium: 76mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 1mg
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