If you’ve ever found yourself at the farmers market in early summer and spotted those twisty, vibrant green stalks known as garlic scapes, you’re in for a treat. These whimsical shoots are the flowering stems of hardneck garlic, and they pack all the punch of garlic — but with a fresher, greener flavor and none of the bite. One of the best ways to showcase their bright, pungent profile? A homemade Garlic Scape Pesto.
This recipe is a delicious spin on the traditional basil pesto. It’s creamy, garlicky, zesty, and full of character — plus it’s ridiculously easy to whip up in just a few minutes.
Ingredients
Here’s what you’ll need to get started:
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1 cup chopped garlic scapes (about 10 to 12 scapes)
Trim off the flower buds and tough ends before chopping. -
¼ cup toasted pine nuts
Walnuts, almonds, or sunflower seeds work great as affordable alternatives. -
¼ cup freshly grated Parmesan cheese
For a vegan option, try nutritional yeast or skip entirely. -
1 tablespoon freshly squeezed lemon juice
Adds brightness and balance. -
½ cup extra virgin olive oil
Use a good quality oil for best flavor. -
Kosher salt, to taste
Optional add-ins:
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A handful of fresh basil or parsley for herbaceous depth
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A pinch of red pepper flakes for subtle heat
Instructions
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Prepare the garlic scapes
Rinse them thoroughly, remove the flower buds and any woody ends, and chop into 1-inch pieces. This helps your food processor handle them more easily. -
Toast the nuts (optional, but recommended)
Toasting pine nuts in a dry skillet over medium heat for 2–3 minutes brings out their rich, nutty flavor. Just keep an eye on them — they go from golden to burnt in seconds! -
Combine the main ingredients
In a food processor, combine the chopped garlic scapes, toasted nuts, grated Parmesan, and lemon juice. Pulse until the mixture is broken down and coarse. -
Add the olive oil
With the processor running, slowly drizzle in the olive oil until the pesto is smooth and emulsified. You may need to scrape down the sides a couple of times. -
Adjust for taste and texture
Add salt to taste. If the pesto is too thick, add a splash of water or more oil. If it’s too sharp for your liking, a small pinch of sugar can mellow it out. -
Store or serve
Use the pesto immediately or transfer it to an airtight jar. It will keep in the fridge for up to 1 week, or in the freezer for up to 3 months (freeze in ice cube trays for easy portioning).
How to Use Garlic Scape Pesto
This pesto is endlessly versatile! Here are some of our favorite ways to use it:
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Toss it with pasta – Especially good with linguine or fusilli and a touch of reserved pasta water for creaminess.
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Spread on sandwiches or burgers – Adds a garlicky punch to grilled chicken, veggie burgers, or pressed paninis.
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Use as a pizza base – Skip the red sauce and slather this under fresh mozzarella and summer veggies.
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Dip for crusty bread or crackers – Perfect as a last-minute appetizer or happy hour nibble.
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Drizzle over grilled vegetables – Zucchini, asparagus, or corn all pair beautifully with this pesto.
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Stir into soups or scrambled eggs – Adds richness and depth of flavor instantly.
How to Store & Freeze
To store: Keep garlic scape pesto in a tightly sealed glass jar in the fridge. Press a thin layer of olive oil on top before sealing — it helps preserve color and freshness.
To freeze: Spoon the pesto into ice cube trays, freeze until solid, then transfer cubes to a zip-top bag. You can pop out a cube or two anytime you want to add flavor to a dish — no need to thaw the whole batch!
Why You’ll Love This Recipe
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It’s fast – just 10 minutes from prep to plate.
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It’s seasonal – garlic scapes are only around for a short time, making this pesto extra special.
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It’s adaptable – swap nuts, add herbs, make it vegan — it’s yours to customize.
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It’s delicious – rich, creamy, garlicky, and perfect on everything.