Garlic Scape Pesto

Garlic scapes!?!?! What are they and how do I use them? Is what I was thinking when I got them recently in my CSA box this summer. I immediately went into research mode on the interwebs and was able to figure out what I can use them for, and loan and behold I found the idea. PESTO! I started experimenting in my kitchen and finally was able to get the right ratios.

This pesto is the perfect balance of basil and garlic. When the pesto gets heated the garlic is not as sharp. I’ve been using this on everything from pizza to scrambled eggs and toast, the possibilities are endless. Next time you get some garlic scapes I recommend you make this pesto and freeze a jar for later when you’re craving it!

2 small jars (1 jar-about 8 tablespoons) / 5 mins prep time / 10 mins total time


1 bunch garlic scapes, chopped

½ cup of basil, packed

½ cup walnuts, chopped

2 tbsp parmesan cheese

½ lemon, juiced

½ cup olive oil

1 tsp salt

½ tsp pepper


In a food processor, add the garlic scapes, basil, walnuts, parmesan cheese, lemon juice, salt and pepper. Process until a thick paste forms, about 2 mins. Half way through processing, use a spatula to scrape down the sides.

Turn the processor on again and slowly add the olive oil until it has blended into the paste, about 3 mins. Again, stop half way to scrape down the sides with a spatula.

Use right away, or store in a container for later use. This freezes well too! Enjoy!

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