This garlic scape pesto is one of my favorite late spring projects because it turns a curly farmers market find into a bright sauce you can spoon over just about anything. It is garlicky, lemony, cheesy, fresh, and so vibrantly green that a simple bowl of pasta immediately feels special.
The whole thing comes together in about five minutes, which is exactly what I want when dinner is already half done. You only need garlic scapes plus five familiar ingredients, and most of the work is just trimming the scapes and pulsing everything in a food processor or high speed blender.
I like to make a batch when scapes are at their peak, then keep it in the fridge for quick lunches and easy dinners. It works beautifully on toasted bread, pasta, vegetables, and proteins. A spoonful over grilled summer vegetables or roasted chicken is my favorite way to stretch the season and add a little color to the plate.
This pesto is also flexible. Stir it into a caprese pasta salad, spoon it over an air fryer whole chicken, or swirl it into veggie egg bites. I especially love it on grilled summer vegetables when the edges get a little charred.
Garlic scapes are the curly, tender green stems that grow from the bulb of the garlic plant. Farmers harvest them before the plant flowers, which helps the bulb underground grow larger. That means scapes are a true seasonal bonus, usually showing up at farmers markets and in CSA boxes from late spring through early summer.
Their flavor lands somewhere between onion, scallions, and garlic. I think of them as garlic with a softer, greener edge. They bring savory depth without being as sharp as a raw garlic clove, which is why they work so well in a quick pesto.
All parts of the scape are edible. You can enjoy them raw, sauteed, braised, blended, or roasted. For pesto you do want to trim just below the bulb and the woody ends, but the rest is tender enough to use.
If pesto is not on the meal plan, try garlic scapes anywhere you would use garlic, onion, scallions, or chives. They are lovely in scrambled eggs with goat cheese, sauteed as a pizza or pasta topping, folded into compound butter, or pickled.
Ingredients You’ll Need
This pesto keeps the ingredient list short and practical. Here is exactly what goes into the blender.
Garlic scapes: 1 bunch or 10 to 13 scapes, bulb and woody ends removed, chopped into 1 inch pieces about 1 cup. This is the flavor powerhouse that gives the pesto its gentle garlic personality.
Basil: 1/2 cup packed basil. Basil adds classic pesto flavor and a vibrant green hue while balancing the garlic.
Toasted walnut pieces: 1/2 cup. Walnuts add structure and a little sweetness. Toasting brings out their earthiness and helps soften bitterness, but it is an optional step if you are short on time.
Parmesan cheese: 1/2 cup. Parmesan contributes savory, umami flavor and acts as a binder.
Lemon juice: 1 tablespoon. Lemon adds acidity and brightness so the pesto tastes fresh, not heavy.
Extra virgin olive oil: 1/2 cup. This is the ingredient that emulsifies everything into a smooth sauce.
Salt and pepper: to taste.
Pine nuts or pecans work as alternatives to walnuts if you have them on hand. Toasting any nut you use is a small step that can make the pesto taste rounder and less bitter.
How to Make Garlic Scape Pesto
This method is simple, but the order matters for a smooth, uniform texture. Follow the steps as written and scrape the sides whenever the mixture starts to climb.
Prepare the garlic scapes by trimming just below the bulb and the woody ends. Chop the remaining scape into 1 inch pieces.
Add the garlic scapes and basil to a high speed blender or food processor. Pulse to combine.
Add the walnuts and pulse until combined. Scrape down the sides of the blender or food processor as needed.
With the blender or food processor running, slowly stream in the extra virgin olive oil until the pesto is emulsified and looks uniform.
Add the Parmesan cheese and lemon juice and blend until combined.
Season with salt and pepper to taste.
The total time is about five minutes, and the recipe yields about 1 cup of pesto. That is plenty for a pasta dinner, a week of sandwiches, or several portions tucked away in the freezer.
Expert Tips!
You can throw all the ingredients in at once, but pulsing in steps gives you a smoother, more uniform pesto every time. A little patience at the blender pays off in texture.
Trim the bulb and woody end of the scapes before chopping. Those ends are tough and stringy, and they can make the pesto grainy.
Add the olive oil slowly and on a lower blend speed. Excessive emulsification of olive oil can release naturally occurring bitter compounds, and over blending basil can also cause bitterness. Blend only until the desired consistency is reached.
Too bitter? Add a little more basil or Parmesan cheese to balance it.
Too thick? Stream in more extra virgin olive oil a spoonful at a time until it loosens up.
For smoother results, scrape down the sides between pulses and do not rush the oil step.
Preparation and Storage
Store the pesto in an airtight container in the refrigerator for up to one week. For longer storage, the freezer is your best friend. This pesto will keep in the freezer for up to six months.
My favorite trick is to freeze pesto in ice cube trays. Once the cubes are solid, pop them out and transfer them to an airtight container or freezer bag.
That way you can thaw one cube for a sandwich spread, two cubes for pasta, or a whole row for roasted vegetables. Give it a quick stir before serving and enjoy that bright spring flavor long after garlic scape season ends.
FAQs
What are garlic scapes, and what do they taste like?
Garlic scapes are the curly, tender green stems of garlic plants that are harvested before the plant flowers. Their taste is a mix of onion, scallion, and garlic with a mild, slightly sweet, grassy edge. For pesto, trim just below the bulb and the woody end, then chop the remaining stalk.
How do you make easy garlic scape pesto?
Trim and chop 10 to 13 garlic scapes into 1-inch pieces, about 1 cup. Pulse the scapes with 1/2 cup packed basil, then pulse in 1/2 cup toasted walnut pieces. Stream in 1/2 cup extra-virgin olive oil, add 1/2 cup parmesan cheese and 1 tablespoon lemon juice, blend until combined, and season with salt and pepper to taste. It takes about 5 minutes and makes about 1 cup.
Can you freeze garlic scape pesto?
Yes. Store garlic scape pesto in an airtight container in the refrigerator for up to one week, or freeze it for up to six months. For easy portions, freeze the pesto in ice cube trays and then transfer the frozen cubes to an airtight container or freezer bag.
What can I use instead of walnuts in garlic scape pesto?
Pine nuts or pecans can replace walnuts in garlic scape pesto. Use the same 1/2 cup amount, and toast them if possible to bring out their flavor and reduce bitterness.
Garlic Scape Pesto This garlic scape pesto is one of my favorite late spring projects because it turns a curly farmers market find into a bright sauce you can spoon over just about anything. It is garlicky, lemony, cheesy, fresh, and so vibrantly green that a simple bowl of pasta immediately feels special.
Total Time:5 min
Yield:About 1 cup1x
Ingredients
Scale
1 bunch or 10-13 garlic scapes, bulb and woody ends removed, chopped into 1-inch pieces (about 1 cup chopped) 1/2 cup packed basil 1/2 cup toasted walnut pieces 1/2 cup parmesan cheese 1 tablespoon lemon juice 1/2 cup extra-virgin olive oil salt and pepper, to taste
Instructions
1-Prepare garlic scapes by trimming just below: Prepare garlic scapes by trimming just below the bulb and woody ends. Chop remaining scape into 1-inch pieces. 2-In a high speed blender or food: In a high speed blender or food processor, add garlic scapes and basil and pulse to combine. 3-Add walnuts and pulse until combined: Add walnuts and pulse until combined. Scrape down the sides of the blender / food processor as needed. 4-With the blender or food processor running,: With the blender or food processor running, stream in the olive until emulsified and pesto looks uniform. 5-Add parmesan cheese and lemon juice and: Add parmesan cheese and lemon juice and blend until combined. 6-Season with salt and pepper, to taste: Season with salt and pepper, to taste.
Last Step:
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