There’s something incredibly nostalgic about the scent of fresh basil and garlic wafting through the kitchen in summertime. But for me, it’s the unexpected treasures of the farmer’s market that make this season so exciting—and garlic scapes are one of those gems. I remember my Nonna grabbing them by the bunch, their curly tendrils sticking out of her basket like nature’s paintbrushes. She’d whip up a pesto that danced between bold and grassy, creamy and tangy. Inspired by her recipe, this garlic scape pesto has become my go-to summer condiment.
Whether you’re slathering it on grilled bread, tossing it with pasta, or spooning it over grilled vegetables, this garlic scape pesto brings a bright, peppery flair to your table. It’s vegan-optional, ready in just 10 minutes, and a delicious way to celebrate seasonal produce.
Table of Contents
What Are Garlic Scapes?
Garlic scapes are the green, curly shoots that grow from hardneck garlic bulbs. They’re harvested early to encourage the bulbs to mature, and their flavor is like a milder, sweeter garlic with a hint of green onion. They have a texture similar to green beans and a fresh bite that’s perfect in raw preparations like pesto.
They only appear for a few weeks in late spring or early summer, making them a highly anticipated ingredient among chefs and home cooks alike. If you see them at your local farmer’s market or CSA, don’t hesitate—grab a bundle and savor their short-lived season.
Why You’ll Love This Recipe
- Quick & Easy: Done in 10 minutes with a food processor.
- Seasonal & Fresh: Perfect for making the most of early summer produce.
- Customizable: Easy to adapt for vegan or nut-free diets.
- Versatile: Use it as a dip, sauce, or spread—possibilities are endless.
- Freezer-Friendly: Store some for winter to relive summer’s flavors.
Ingredients for Garlic Scape Pesto
To make about 1 cup of pesto (enough for 8 servings), you’ll need:
- 1 cup garlic scapes, chopped (about 10–12 scapes)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan version)
- 1/3 cup toasted pine nuts (or use walnuts or sunflower seeds)
- 1/2 cup extra virgin olive oil
- Juice of 1 lemon
- Salt and freshly cracked black pepper, to taste
- Optional: a handful of fresh basil or parsley for extra herbaceous depth
Step-by-Step Instructions
1. Trim and Chop the Garlic Scapes
Trim the tough ends and remove the bulbous flower buds if still attached. Cut the scapes into 1-inch segments to make them easier to blend.
2. Toast the Nuts
In a dry skillet over medium heat, toast the nuts for 3–4 minutes, stirring constantly. This deepens their flavor and gives your pesto a richer taste.
3. Blend the Base
Add the garlic scapes, toasted nuts, Parmesan, lemon juice, salt, and pepper to a food processor. Pulse a few times to begin breaking down the ingredients.
4. Add the Olive Oil
While the processor is running, slowly pour in the olive oil until the mixture is smooth but still has some texture. You can adjust the amount for a thicker or thinner consistency.
5. Taste and Customize
Give it a taste! Adjust the lemon juice, salt, or cheese to your liking. Add herbs if you want a more traditional pesto vibe or keep it all scapes for a purist’s version.
Ways to Use Garlic Scape Pesto
This pesto is wildly versatile. Here are some of my favorite uses:
- Pasta Sauce: Toss with warm pasta and a little reserved cooking water for a glossy, flavorful sauce.
- Pizza Base: Spread it on pizza dough instead of tomato sauce and top with mozzarella and summer veggies.
- Bruschetta: Layer it on crostini with ricotta or goat cheese and cherry tomatoes.
- Marinade or Drizzle: Use as a marinade for chicken or fish, or drizzle over grilled veggies or corn on the cob.
- Salad Dressing: Whisk with a splash of vinegar and water for a vibrant salad dressing.
Seasonal Tips & Sourcing
- When to Buy: Garlic scapes are available in late spring to early summer (May–July in most climates).
- Where to Find: Look for them at local farmer’s markets, CSA shares, or even grow your own if you have garlic planted!
- Sustainability Note: Using scapes helps reduce food waste—many farmers previously discarded them before the culinary world discovered their potential.
Storage and Freezing
Refrigerator
Store in an airtight container in the fridge for up to 1 week. To prevent browning, pour a thin layer of olive oil on top.
Freezer
Freeze in an ice cube tray, then transfer the frozen cubes to a zip-top bag. They’ll keep for 3–4 months. Perfect for tossing into winter stews or thawing for a quick pasta night.
Tips and Substitutions
- Nut-Free Version: Use pepitas or sunflower seeds.
- Vegan Option: Replace Parmesan with nutritional yeast or your favorite vegan cheese.
- Add Creaminess: A dollop of Greek yogurt or a bit of avocado makes for a creamier texture.
- Spicy Kick: Add a pinch of red pepper flakes for a little heat.
- Fresh Greens: Blend in spinach, kale, or arugula for a nutrient boost.
- Try swapping the nuts for sunflower seeds for a nut-free version. Or add a bit of basil for a classic pesto-green hue. This pesto also works great as a flavor base in smoked sausage and pasta or in a quick one-pot pasta dish.
Nutrition (Per Serving)
- Calories: 120 kcal
- Fat: 11g
- Protein: 3g
- Carbohydrates: 3g
- Fiber: 1g
- Sugar: <1g
- Sodium: 75mg
Serving Suggestions
Garlic scape pesto is versatile — stir into pasta, dollop onto grilled vegetables, or smear onto sandwiches.
- For a rustic pasta night, toss with garlic parmesan pasta.
- Use it as a topping for roasted creamy garlic potatoes.
- Spread it inside healthy homemade crepes for a savory twist.
Frequently Asked Questions (FAQs)
Can I eat garlic scapes raw?
Yes! Garlic scapes have a mellow, fresh garlic flavor that’s delicious raw in pesto, salsas, and even chopped into salads.
What part of the garlic scape do you use?
Use the entire green stalk, cutting off the very tough ends and the flower bud. The rest blends up beautifully.
Can I substitute garlic scapes with anything?
If you can’t find garlic scapes, try a mix of garlic cloves and green onions or ramps when in season.
Can I freeze garlic scapes for later use?
Definitely! Wash and chop them before freezing in bags. They stay good for months and are great for soups or sautéed dishes too.
Is garlic scape pesto good for canning?
No—because of its oil and cheese content, pesto isn’t safe for canning. Freezing is the best long-term storage method.
Garlic Scape Pesto
Equipment
- Food Processor
- Jar or Airtight Container
Ingredients
Pesto Base
- 1 cup garlic scapes chopped into 1-inch pieces
- 1/2 cup fresh basil leaves loosely packed
- 1/3 cup cashews or walnuts
- 1/2 cup extra virgin olive oil
- 1/2 cup grated Parmesan cheese freshly grated
- 1/2 tsp lemon juice freshly squeezed
- sea salt and black pepper to taste
Instructions
- In a food processor, combine garlic scapes and basil. Pulse for about 30 seconds until finely chopped.
- Add cashews and blend again for 30 seconds until well combined.
- With the processor running, drizzle in olive oil until the mixture reaches your desired consistency.
- Add Parmesan and lemon juice. Pulse briefly to incorporate.
- Season with sea salt and freshly ground black pepper to taste.
- Transfer to a jar or airtight container and refrigerate. Use within 1 week or freeze for longer storage.
Notes
Conclusion
Garlic scape pesto is a seasonal delight—a vibrant, flavorful way to capture summer in a jar. With just a handful of ingredients and ten minutes of your time, you can transform an underutilized ingredient into a bold, herbaceous condiment that elevates every dish it touches.
Whether you’re tossing it with fresh pasta, spooning it over grilled fish, or simply spreading it on toast, this pesto brings out the best of summer’s bounty. Don’t miss your chance to enjoy this fleeting green jewel of the season—your tastebuds (and your dinner guests) will thank you.
