Garlic Scape Pesto
This garlic scape pesto is made with extra virgin olive oil, pine nuts, Parmigiano, fresh lemon juice and garlic scapes, which are the stems from the flowers of the garlic plant. The scapes provide a mild, sweet, and fresh garlicky flavor that makes this a once-a-year delicious and unique pesto. It's a true seasonal treat!
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Garlic is one of my all time favorite things to grow in the garden. I plant the bulbs in the fall, watch them spout in the spring and harvest in July.
Every June, I wait for the green stalks of garlic scapes to emerge so I can cut them off and grill, roast, toss them on pizza and make one of my all-time favorite pesto recipes.
This is a flavorful spin on traditional basil pesto alla Genovese that's only available during a short window in early summer!
What are garlic scapes?
The scapes are the stem of the flower that grows from the garlic bulb. They’re typically trimmed off about a month before harvesting so that the plant can redirect energy into growing a larger, more robust bulb. While this practice helps produce a large head of garlic, the entire garlic scape is edible and a treat in its own right.
When cooked, they have the tender texture of asparagus with a mild garlic flavor. Used raw in this easy garlic scape pesto recipe, they bring a fresh, bright flavor that’s gentler than raw garlic cloves but still packs a punch.
Want more vibrant pesto recipes? this earthy spinach walnut pesto, this creamy pistachio pesto, or the tangy Sicilian pesto alla Trapanese with almonds and tomatoes.
Why This Recipe Works
- A great way to use fresh garlic scapes during their short season and preserve their flavor for weeks or even months if you freeze it.
- Garlic scapes are sturdier than basil, so they hold up better and stay a vibrant green without bruising or discoloring.
- A unique twist on traditional pesto that’s bold, bright, and incredibly easy to make.
- Comes together quickly, with no-fuss, in the bowl of a food processor.
Ingredient Notes
Garlic Scapes - Look for fresh garlic scapes at farmers markets and during late spring and early summer, especially if your local farmers grow hardneck varieties of garlic. You likely wont find them at the grocery store. If your scapes are extra strong, you can blend in herbs, basil leaves, or greens like arugula or kale for a more mellow flavor. But I like the subtly unique pesto flavor that only the scapes bring. It’s something you can only taste once a year!
Parmigiano Reggiano - I prefer this over Pecorino Romano because its nutty sweetness better complements the mild garlic flavor. Always grate by hand for the best texture and uniform consistency. You can explore more in this Italian cheeses guide.
Pine Nuts - Lightly toast them in a dry skillet to bring out their flavor. Don’t overdo it! Too much color will overwhelm the delicate garlic notes. Substitute sunflower seeds for a more affordable option.
Extra Virgin Olive Oil - Use a high-quality oil with a fresh, peppery flavor. Look for one with a harvest date or a clear expiration for extra flavor. Learn more about choosing the best oils in this guide to Italian olive oil.
Fresh Lemon Juice - Adds brightness and balances the richness of the cheese and nuts. It also helps preserve the pesto’s green color.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Food processor
- Chef’s knife
- Microplane or box grater
- Skillet (for toasting nuts)
- Rubber spatula
Step by Step Instructions
- Lightly toast pine nuts in a dry skillet over medium heat until just barely golden. Set aside to cool.
- Trim the woody ends and flower buds from the garlic scapes, then cut them into small pieces to help them break down more easily.
- Place the chopped scapes and pine nuts into the bowl of a food processor.
- Pulse until the mixture is finely chopped, scraping down the sides of the bowl as needed.
Pro Tip: If you only have a small food processor or immersion blender, work in batches or add a little water to help it blend.
- Add extra virgin olive oil and fresh lemon juice, then blend until smooth.
- Add grated Parmesan cheese and pulse until incorporated. Taste and adjust seasoning with more salt or lemon juice as needed.
Pro Tip: Because the garlic scapes are sturdy, you can blend this longer than a basil pesto without risking discoloration or bruising.
- Transfer the pesto to an airtight container or jar. Smooth the top and pour a thin layer of olive oil to help preserve it.
Tips for Success
- If your scapes are especially thick or have a strong garlicky bite, blanch them for 30 seconds in boiling water, then transfer to an ice bath. This softens the intensity while preserving their fresh flavor.
- Double the batch and freeze leftovers in ice cube trays or small jars for a burst of summer flavor all year.
Serving Suggestions
This pesto is endlessly versatile and adds extra flavor to a wide variety of dishes. Turn it into pesto pasta, slather on crusty bread or sandwiches, swirl into soups or scrambled eggs, use it as a base for compound butter, or thin out with more fresh lemon juice or vinegar to make zippy salad dressings.
This pesto also makes a fantastic sauce for grilled or pan-seared meats and seafood. It's the easiest way to add a pop of flavor to a buttery pan seared filet mignon, sweet and juicy pan-seared scallops, or perfectly rare seared tuna steak.
Use this garlic scape pesto it in place of the ramp pesto in this seasonal shaved asparagus pesto pasta, swap it into creamy ricotta pesto pasta or this hearty pesto chicken, kale and white bean soup.
Storing and Freezing
Store this delicious garlic scape pesto in an airtight container in the refrigerator for up to 1 week. Thanks to the sturdiness of garlic scapes, this pesto won’t turn brown as quickly as basil-based versions.
For longer storage, make a double batch of garlic scape pesto and freeze in ice cube trays or a freezer bag, then transfer cubes to a container for up to 6 months. This is the best way to capture that early summer freshness for the following months.
FAQs
Yes! You can use an immersion blender or even a high-speed blender, but if you have time, you can use my favorite way: and old school mortar and pestle.
Check your local farmers' market. If they're unavailable, try one of my other pesto recipes, as this one needs garlic scapes to work!
Absolutely. Swap the Parmesan cheese with nutritional yeast or omit it entirely for a vegan version.
Late spring to early summer is the ideal time of year to make this pesto, when garlic scapes are freshly harvested. It’s the perfect use for these fleeting stalks and an easy way to preserve their vibrant flavor. The best thing you can do is grab a bunch from your local farmer’s market and make a batch or two to enjoy now or freeze for later.
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Easy Garlic Scape Pesto
Ingredients
- ⅓ cup pine nuts lightly toasted
- 1 cup garlic scapes chopped, about 8–10 scapes
- ½ cup extra virgin olive oil plus more as needed
- ½ cup Parmigiano Reggiano finely grated
- 2 tablespoons fresh lemon juice Juice of ½ a lemon, optional but helps balance the sharpness
- Kosher salt to taste
Instructions
- Lightly toast the pine nuts in a dry skillet or in the oven. They should be just barely toasted, not dark.
- Remove the tough ends and the flower bud from the scapes, then chop into pieces to make them easier to process.
- Add them to the bowl of a food processor along with the toasted pine nuts.
- Pulse the scapes and nuts several times until they’re very finely chopped.
- Add the olive oil and lemon juice, then process for about 5 seconds until incorporated and creamy.
- Add the Parmigiano and pulse a few times to combine. Taste and season with more salt and lemon juice to achieve your desired flavor.
- Transfer to a jar and top with a thin layer of olive oil to help preserve it.
Notes
- If your scapes are especially thick or have a strong garlicky bite, blanch them for 30 seconds in boiling water, then transfer to an ice bath. This softens the intensity while preserving their fresh flavor.
- Because the garlic scapes are sturdy, you can blend this longer than a basil pesto without risking discoloration or bruising.
- Double the batch and freeze leftovers in ice cube trays or small jars for a burst of summer flavor all year.
