Garlic Scape Pesto

This Garlic Scape Pesto is a fresh, vibrant twist on traditional basil pesto. I love the bold, garlicky flavor from the scapes, balanced by the nuttiness of pine nuts and the richness of Parmigiano Reggiano. It’s smooth, bright, and perfect for tossing with pasta, spreading on bread, or using as a flavorful topping.

Why You’ll Love This Recipe

I like this recipe because it takes a seasonal ingredient garlic scapes and transforms them into something incredibly versatile. The pesto comes together quickly in a food processor and keeps well for future meals. I enjoy how the lemon juice adds brightness, the pine nuts bring depth, and the cheese ties everything together. It’s a simple, elegant sauce that elevates everyday dishes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

¼ cup pine nuts
¾ cup coarsely chopped garlic scapes, about 16 scapes with buds removed (see note 1 below)
2 tablespoons freshly squeezed lemon juice
½ teaspoon fine sea salt
⅛ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil
¼ cup grated Parmigiano Reggiano

Directions

1. I start by toasting the pine nuts in a dry skillet over medium heat until golden and fragrant, then let them cool.
2. I place the chopped garlic scapes, lemon juice, salt, and pepper in a food processor.
3. I pulse until the scapes are finely chopped.
4. I add the toasted pine nuts and blend again until combined.
5. While the processor is running, I slowly drizzle in the olive oil until the mixture is smooth.
6. I add the Parmigiano Reggiano last and pulse until fully incorporated.
7. I taste and adjust seasoning if needed, then transfer the pesto to a jar for storage.

Servings and Timing

This recipe makes about 1 cup of pesto, enough to serve 4 people when tossed with pasta. The total time is about 15 minutes, including toasting and processing.

Variations

Sometimes I swap pine nuts for walnuts, almonds, or sunflower seeds for a different flavor. I also like adding a handful of fresh basil or parsley for a milder taste and extra freshness. For a vegan version, I replace the cheese with nutritional yeast.

Storage/Reheating

I store the pesto in an airtight container in the refrigerator for up to 5 days. To help it keep its color, I cover the top with a thin layer of olive oil. I can also freeze it in ice cube trays and transfer the cubes to a freezer bag, keeping them for up to 3 months. Since it’s a sauce, I don’t reheat it directly; instead, I let it come to room temperature or stir it into hot pasta to warm it up naturally.

FAQs

What do garlic scapes taste like?

They taste like a milder, fresher version of garlic with a hint of green onion.

Do I need to cook garlic scapes before using them in pesto?

No, I use them raw since blending brings out their fresh flavor.

Can I make this pesto nut-free?

Yes, I can replace the pine nuts with pumpkin seeds or sunflower seeds.

Can I use pre-grated Parmesan cheese?

I prefer freshly grated Parmigiano Reggiano because it blends better and tastes fresher, but pre-grated works in a pinch.

How can I make the pesto creamier?

I add a little extra olive oil or even a spoonful of ricotta for creaminess.

What can I serve garlic scape pesto with?

I like using it on pasta, sandwiches, grilled vegetables, pizza, or as a dip.

Can I use garlic scape pesto as a marinade?

Yes, it makes a flavorful marinade for chicken, fish, or tofu.

How do I prevent the pesto from turning brown?

I store it with a thin layer of olive oil on top and keep it in an airtight container.

Can I freeze pesto with cheese in it?

Yes, it freezes well with cheese, though some people prefer adding cheese after thawing.

How much pasta does this recipe coat?

It coats about 12 ounces of pasta nicely for a meal serving 4 people.

Conclusion

This Garlic Scape Pesto gives me a delicious way to enjoy the fleeting garlic scape season. I love how quick it is to prepare, how versatile it can be in meals, and how the fresh flavors brighten up simple dishes. Whether I spread it on toast, toss it with pasta, or freeze it for later, it’s always a welcome burst of garlicky goodness.

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