How to Make Garlic Scapes Pesto

5 from 2 votes

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This incredibly versatile and flavorful garlic scapes pesto is an easy way to preserve those delicious spring vegetable!

You can't go wrong with garlic scapes pesto - versatile and delicious use of garlic scapes.


 

If you found yourself with a bounty of fresh garlic scapes, consider yourself LUCKY!

These deliciously mild and versatile greens are perfect for making a pesto sauce.

Besides rich and creamy alfredo sauce, pesto sauce is a quick and easy way to jazz up pasta on a busy weeknight.

How to make garlic scapes pesto:

  1. Toast pine nuts (or any nuts!) in a skillet until nice and golden.
  2. Trim off bulb and top ends and give them a rough chop.
  3. In a food processor, combine nuts, scapes, lemon juice, zest, salt and pepper. Process until combined.
  4. Slowly drizzle in olive oil, while running the processor.
  5. If using right away, stir in parmesan cheese.
How to make garlic scapes pesto, step by step... #garlicscapes

HOW TO FREEZE GARLIC SCAPE PESTO:

  1. Divide the pesto into an ice cube tray and freeze until firm.
  2. Pop the frozen pesto chunks into a ziplock bag. (Make sure to label the amount and date.)
  3. Freeze for up to 3 months.
Aromatic, yet mild, garlic scape pesto is a perfect addition to any pasta. #pesto #garlicscapes
You can't go wrong with garlic scapes pesto - versatile and delicious use of garlic scapes.
5 from 2 votes

Garlic Scapes Pesto

This incredibly versatile and flavorful garlic scapes pesto is an easy way to preserve those delicious spring vegetable!
Total: 15 minutes
Servings: 1 .5 cups

Ingredients

  • ¼ cup pine nuts or any nuts!
  • 1 cup chopped garlic scapes
  • Juice and zest of ½ lemon
  • ½ teaspoon coarse kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup extra virgin olive oil
  • ¼ cup grated Parmigiano Reggiano cheese

Instructions 

  • Heat a skillet over medium low heat. Add pine nuts and toast until nice and lightly golden, stirring frequently, about 2 minutes.
  • Trim off bulb and top ends and give them a rough chop.
  • In a food processor, combine toasted nuts, scapes, lemon juice, zest, salt and pepper. Process until combined, about 30 seconds.
  • While processor is still running, slowly drizzle in olive oil.
  • If using right away, stir in parmesan cheese.
  • If freezing, add the cheese when ready to use pesto.

Tips & Notes

FREEZING INSTRUCTIONS:
  1. Divide the pesto into an ice cube tray and freeze until firm.
  2. Pop the frozen pesto chunks into a ziplock bag. (Make sure to label the amount and date.)
  3. Freeze for up to 3 months.

Nutrition

Calories: 1458kcal
Carbohydrates: 66g
Protein: 17g
Fat: 132g
Sugar: 3g
Sodium: 1197mg
Course: Condiments
Cuisine: Italian

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

5 from 2 votes

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4 Comments

  1. 5 stars
    We made this today and l like it a lot. Very strong garlic taste. I might like it better a little bit more mild!