This garlic scape pesto recipe is bright, punchy, and bursting with the flavors of summer. It brings all the garlicky depth of a traditional basil pesto but with an extra bit of sass—less bite than raw garlic, more personality than basil alone. Blended with buttery pine nuts and a squeeze of fresh lemon juice, it’s an easy way to capture summer’s peak in a jar. We’ve been using this delicious garlic scape pesto with blanched asparagus, tossed into warm pasta as a quick sauce, and spooned over grilled chicken.
Several members of our family grow garlic in their backyards, and throughout the summer, we find ourselves being sent home with bunches of the curly, fragrant scapes. Every year, we come up with creative new ways to use them—this garlic scape pesto recipe is our latest favorite. We’ve already made it three times, mixing and matching the pasta sauce with different types of pasta and seasonal vegetables. Our favorite version so far pairs the garlicky sauce with warm pasta, blanched asparagus, and peppery arugula.
If you have extra garlic scapes from your garden or a weekend trip to the farmers market and are looking for garlic scape recipes, try our sautéed garlic scape recipe. It’s a simple, savory side that’s perfect for a summer BBQ. If you are looking for other summer pasta dishes to try, we recommend our Zucchini Orzo Pasta.
Why You’ll Love This Garlic Scape Pesto Recipe
- Garlicky Goodness: It captures the fresh, garlicky flavor of summer in a jar, perfect for those days when you want something easy but full of flavor.
- Quick and Easy: Just boil your favorite pasta, blend the pesto, and you’re done. It’s the kind of weeknight recipe that feels like a treat.
- Uses Up Extra Garlic Scapes: Got a bundle of garlic scapes from the garden or farmers market? This pesto is our favorite way to turn them into something bold, bright, and completely craveable.
Ingredients (and Substitutes)
- Garlic Scapes – These wild little green curls bring a gentle, garlicky bite without the sharpness of raw cloves. You’ll want to trim off the tough woody ends and chop them into smaller pieces for easier blending. Look for fresh garlic scapes at your local farmers’ market or specialty grocers in late spring through early summer, usually in June or early July.
- Pine Nuts – Their buttery richness rounds everything out. If you’re out, sunflower seeds will work just fine—just toast them lightly first.
- Parmesan Cheese – Adds salty depth and umami. Pecorino is a punchier swap, or try nutritional yeast to keep it dairy-free.
- Basil Leaves – A handful of fresh basil leaves brings a familiar pesto note and softens the scapes’ intensity. No basil? A bit of parsley or arugula will still keep things green and bright.
- Lemon – The zest brings fragrance; the juice balances the richness. Always use fresh lemon if you can—the bottled kind just doesn’t have the same brightness. You can skip the zest if you’re in a hurry, but the juice is essential.
- Olive Oil – We would recommend using extra virgin olive oil if possible. Use the good kind here if you can. Its flavor really shines in a no-cook sauce like this.
- Salt and Pepper – Start small and adjust to taste. The boldness of the scapes mellows after a few minutes, so it’s worth tasting again before serving.
How to Make This Garlic Scape Pesto Recipe (with photos)
This pesto comes together fast—all you need is a food processor and a handful of fresh ingredients.
Start with the Scapes – Add the chopped garlic scapes to a food processor or blender and pulse for about 30 seconds. They can be a bit tough when they are raw so this is the easiest way to break them down into small pieces.
Add the Pine Nuts and Zest – Toss in the pine nuts and lemon zest. Pulse again until everything is finely chopped. Stop and scrape down the sides.
Blend in the Oil – Pour in the olive oil, then add the salt and pepper. Blend on high until the mixture is smooth but still has a little texture.
Finish with Basil, Cheese, and Juice – Add the basil, parmesan, and lemon juice, and give it one final blend. Taste and adjust—remember, the bold flavor will mellow once it’s stirred into warm pasta or spooned over veggies.
FAQs and Tips for Making the Best Garlic Scape Pesto
How do I store the garlic scape pesto?
Keep it in a jar or an airtight container in the fridge, and it’ll stay fresh for up to a week. Pour a thin layer of olive oil on top before sealing to help keep the color bright and the flavor fresh. For longer storage, freeze it in small jars or spoon it into an ice cube tray—perfect for quick portions later on.
What can I use Garlic Scape Pesto for?
It’s endlessly versatile. Toss it with warm pasta, spread it on sandwiches, swirl it into salad dressings, or spoon it over grilled chicken or vegetables.
What are garlic scapes, and where can I find them?
Garlic scapes are the curly green stems that grow from the tops of garlic plants. They have a fresh, mild garlic flavor and a tender-crisp texture, like a cross between green onions and garlic. You’ll find them at farmers markets or specialty grocers in late spring and early summer, usually around June, depending on where you live.
Garlic Scape Pesto Recipe
Ingredients
- 1 cup garlic scapes chopped into one inch pieces
- ½ cup extra virgin olive oil
- ¼ cup grated parmesan
- ¼ cup pine nuts
- ¼ cup basil leaves
- 1 whole lemon zest and juice
- ½ tsp salt
- ¼ tsp ground pepper
Instructions
- Pulse: Add the Garlic Scapes to a food processor or blender and pulse for 30 seconds
- Pulse: Add pine nuts and lemon zest to the processor and blend an additional 30 seconds. Scrape down the sides of the container to ensure that everything is chopped finely.
- Blend: Add olive oil, salt, and pepper and blend on high for 15 to 30 seconds.
- Finish: Add Basil, lemon juice, and parmesan and process until the pesto is smooth. Taste and adjust seasoning. Note: the flavors will be strong but will become much mellower once they are served.
This is really delicious, perfect for a quick dinner.
Really tasty way to use up garlic scapes from the garden