Garlic Scape Pesto

I stumbled upon garlic scapes at the farmers market and was instantly hooked by their curly, serpentine shapes. The vendor told me to just blend them up, and that chaotic advice turned into this green gold.

Last summer, I made a double batch during a weekend getaway and we ended up eating it on everything from scrambled eggs to grilled fish. It became a running joke that if it wasnt moving, it was getting topped with pesto.

Ingredients

• Garlic Scapes: These are the flower stalks of the garlic plant and offer a milder, sweeter garlic flavor than the cloves.
• Fresh Basil: Adds a sweet, herbaceous backbone that balances the oniony snap of the scapes.
• Pine Nuts: Provide a rich, buttery texture, though walnuts work beautifully if you want a deeper earthiness.
• Parmesan Cheese: Brings a salty, umami richness that ties all the fresh flavors together.
• Extra Virgin Olive Oil: The carrier for the flavor, so use the best quality you have on hand.
• Lemon Juice: A splash of acid brightens the sauce and prevents the basil from oxidizing too quickly.

Instructions

The Rough Chop:

Toss the chopped scapes, basil, nuts, cheese, lemon juice, salt, and pepper into your food processor.

Pulse to Break Down:

Pulse the machine several times until the mixture looks like a coarse, textured rubble.

Stream the Oil:

With the motor running, slowly pour in the olive oil until the mixture transforms into a smooth, vibrant green sauce.

Season and Store:

Give it a taste test, adjust the salt if needed, and scoop it into a jar for the fridge.

Save

This recipe saved a dinner party once when I realized I had forgotten to buy a sauce for the main course. A quick whirl in the blender and suddenly everyone was asking for the secret ingredient.

Serving Ideas

I love swirling this into hot pasta right off the stove so the residual heat warms the sauce without cooking the basil. It is also incredibly robust mixed into hummus for a dip that vanishes instantly.

Storage Solutions

If you drizzle a thin layer of olive oil on top before sealing the jar, it keeps the pesto looking bright green for days. You can even freeze it in ice cube trays to have portion sized bursts of flavor ready for winter soups.

Make It Your Own

Do not be afraid to swap out the nuts or cheese based on what you have in the pantry.

• Try using toasted sunflower seeds for a nut free version that still crunches.
• Add a handful of spinach or arugula to bulk up the greens and add a peppery kick.
• Swap the lemon juice for a splash of vinegar if you prefer a sharper tang.

Save

There is something deeply satisfying about turning a bunch of curly stalks into such a versatile and vibrant kitchen staple.

Common Recipe Questions

→ What are garlic scapes?

Garlic scapes are the curly, green flower stalks of the garlic plant, harvested before the bulb matures. They have a mild, garlicky flavor.

→ Can I make this pesto vegan?

Yes, substitute Parmesan cheese with nutritional yeast for a vegan-friendly version.

→ How should I store this pesto?

Store in an airtight container in the refrigerator for up to a week or freeze for longer storage.

→ What can I use instead of pine nuts?

Walnuts or almonds work well as alternatives to pine nuts for a different flavor profile.

→ How do I adjust the consistency?

Drizzle more olive oil while blending for a thinner consistency or reduce oil for a thicker spread.