Garlic Scape Pesto

By Jeff Schwarz and Greg Kessler

Updated August 13, 2015

  • Greg Kessler
Media 1 of 1
Total Time
3 minutes
Rating
5(1,995)
Comments
Read comments

The star of this pesto is the garlic plant’s underappreciated second offering: the fleeting garlic scape. The ingredients are straightforward except for the substitution of sunflower seeds for pine nuts. The seeds are a fraction of the cost and do the job just as well. A food processor is a must for this recipe. For pesto, ingredient order matters. Start with the scapes and process for about 30 seconds. Add the seeds until they are broken down and mixed well with the scapes. Scrape the sides of the bowl with a rubber spatula for wandering bits. Next, pour in the olive oil. If you have Parmesan cheese in chunks, add it now, but if it is grated, wait until the scapes and seeds smooth out. If you’re serving right away, add the basil and lemon juice. If not, hold back on the basil for now — otherwise the pesto will lose its vibrant color. Add generously to cooked spaghetti or spread on crusty bread.

Featured in: A Chef in the Field | Garlic Scapes

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:About 1 cup

  • 1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)

  • ¼ cup raw sunflower seeds

  • ½ cup extra virgin olive oil

  • ¼ cup Parmesan cheese

  • ½ cup basil leaves

  • Juice of one lemon

Ingredient Substitution Guide
Nutritional analysis per serving

52 grams carbs; 13 milligrams cholesterol; 863 calories; 44 grams monosaturated fat; 10 grams polyunsaturated fat; 11 grams saturated fat; 68 grams fat; 6 grams fiber; 246 milligrams sodium; 19 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place the garlic scapes in a food processor and pulse for 30 seconds.

  2. Step 2

    Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.

  3. Step 3

    Add the olive oil and process on high for 15 seconds.

  4. Step 4

    Add the Parmesan cheese and pulse until the ingredients are combined.

  5. Step 5

    Add the basil and lemon juice, and process until reaching the desired consistency.

  6. Step 6

    Add salt to taste and serve immediately.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,995 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

juleezee

I'd suggest munching on one of the scapes and seeing how strong it is before making the pesto. If you wish, place the scapes, cut into manageable pieces into a colander and pour a couple cups of very hot or boiling water slowly over it. Drain well. That will temper the spice and mellow the final product a bit. Learned this from a farmer who was growing marvelous garlic and who was making and selling all kinds of bulbs, as well as products made with garlic and scapes.

Tom

I get the scapes at the farmers market and have made 2 or 3 quarts every summer for many yrs...If you want to freeze as I do never add any liquid such as lemon juice etc...I just use scape and extra virgin olive oil.. Pine nuts ok but not necessary and never add the cheese to this or any other pesto.. Put the cheese on when serving the pasta, crostini, panini etc...This will avoid a stringy mess if the pesto gets heated....I also make pesto out of Thai basil and baby dill every summer to freeze.

Anthony F

I look forward to making garlic scape pesto each spring. I spread it on skinless chicken breasts, then put a sliced tomato on top and then some breadcrumbs on top of the tomato. Bake in 400 degree oven for 20-30 minutes until the bread crumbs are golden. The scape pesto becomes very mellow. Can't get enough.

Debbie J

Subbed walnuts for sunflower seeds because that's what I had, but otherwise followed the recipe and it was SO good. Enjoyed it over grilled chicken, plus with rustic herb bread. Will definitely make again.

KariME

LOVE So - somehow when I printed this to PDF to save to my computer (because I'm old) it cut off the part about the lemon, both in ingredients and instructions. The only version I've ever made has no lemon and I couldn't love it more. Toss with warm egg noodles and dig in. Can't wait for scapes each year.

David Shepherd

Added pan dry-toasted shelled, unsalted pistachio meats and pepitas, 2/1 ratio. It's a bit of a pain to check each, but be sure not to add the woodiest parts of the scape stems. Be generous w/the salt, but careful not to add too much. A good amount of lemon juice gives a welcome bright note. Use a good, table-quality olive oil.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.