Garlic Scape Pesto

Lately I’ve been hearing a lot about garlic scapes, the curly tops of garlic plants.  Bright green in color, they are entirely edible and loaded with garlic flavor.  Because they are only available for a few short weeks every year, devotees make a mad dash for local sources before the season passes.

Having no clue how to cook with them, I thought it would be a fun adventure to pick some up at the farmers market. I found them in abundance from Lane’s End Farm.  Not only is the produce here delicious and organic, but the ladies who work there are so nice and friendly.  We are always greeted with a friendly smile.

A couple weeks ago I sauteed garlic scapes with peppers and onions, creating a tasty topping for turkey sausage sandwiches.  This week I wanted to try something new, so I took the advice of the farmers at Lane’s End and tried making a garlic scape pesto. Such an easy way to try a new ingredient.

This pesto recipe is potent.  If you have a hot date, I’d suggesting reducing the amount of garlic scapes or increasing the amount of basil (or maybe adding in some fresh parsley).  But, if you and your lover don’t mind a little garlic breath then go for the full two cups!

Garlic Scape Pesto


1/2 cup walnuts

2 cups garlic scapes, rinsed, trimmed and roughly chopped

2 1/2 cups basil leaves

1/2 – 3/4 cup olive oil

1/2 cup freshly grated Parmigiano cheese

Heat a small saute pan over medium heat.  Add walnuts and toast lightly – keep an eye on them so they don’t burn (as soon as you smell the walnuts, remove from the heat).  Add toasted walnuts, scapes, and basil to a food processor.  While the machine is running, pour in the olive oil.  Stir in cheese and serve.

This would be lovely simply stirred into cooked pasta or topped on a nice piece of roasted salmon.

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