Easy Garlic Scape Pesto (2024)

This easy garlic scape pesto is perfect for spring and summer! The best way to use fresh garlic scapes from the farmers’ market. Bright, bold, and very garlicky. Ready in under 10 minutes. Vegan.

This easy garlic scape pesto recipe is our summertime secret weapon.

Use a scoop of this pesto as a shortcut where you would normally use minced garlic! It's great in dressings, marinades, savory dishes, and drizzled over fried eggs or roasted veggies.

What are Garlic Scapes?

Garlic scapes are the flower bud and curly stem of a hardneck garlic plant. They shoot up in late spring to early summer, depending on your location. Scapes are harvested ahead of the garlic itself, so that the plant can send its energy into making a better tasting garlic bulb (rather than a flower).

Garlic scapes are a vibrant green, with a texture similar to green beans or asparagus stalks. The strength of the garlic flavor will vary depending on the climate and time of year where they were grown.

Like garlic and onions, scapes have a bit of a bite to them - they can even make your eyes water like an onion!

Garlic scapes are special because of their short growing season. So when you see them pop up at your local farmer’s market, definitely scoop some up!

Read more about garlic scapes in this Farmer’s Almanac article.

Ingredients

Scroll to the recipe card below for a full ingredients list with exact quantities.

• Fresh garlic scapes - You will need about 250 grams, or ½ a pound (you can eyeball this; the recipe is very forgiving). Trim the ends and bulbs off of the scapes as these pieces can be a bit tough and stringy. If you happen to have more scapes than you need, make a double batch! This pesto freezes beautifully.
• Good quality olive oil - About ½ cup, though you might not need it all. Make sure the label says extra virgin olive oil.(We're really loving EXAU olive oils lately!)
• Extras - We kept this garlic scape pesto simple so you can use it in just about anything, but it's a great blank canvas for extra flavor! Add a handful of parmesan cheese or pecorino romano for a cheesy spin. Use nuts like almonds, pine nuts, sunflower seeds, pistachios, or walnuts to thicken the pesto. For extra strong tasting scapes, balance out the flavors by adding in fresh herbs like basil leaves or parsley. Make it spicy with red pepper flakes.

Step by Step Instructions

1. Prep the scapes. Trim off both the bulbous and stem ends (they tend to be woody and stringy). Cut the garlic scapes into quarters to help them blend more quickly and easily.
2. Add the raw scapes to a food processor with a generous pinch of salt. Pop the lid on and pulse a few times.
3. With the food processor running, stream olive oil into the bowl a little at a time until you have a smooth sauce. You may need to scrape down the sides of the bowl as you go. You can keep it as thick or thin as you like.

How to Use Garlic Scape Pesto

Use garlic scape pesto anywhere you would use minced garlic cloves. This pesto typically tastes like very strong raw garlic with a smidge of onion-y flavor: It’s an easy way to add a pop of great garlic flavor to any dish! Here are some delicious ways to use it.

• Use it as a base for a fried egg. YUM.
• Add a scoop of this pesto in place of minced garlic when sautéing vegetables.
• Mix some into salad dressing or vinaigrette.
• Use it in a marinade for chicken or fish.
• Make a garlic scape compound butter.
• Smear some on fresh bread or use it to make garlic bread.
• Use it on pizzas (we love scape pesto on this pesto chicken pizza with homemade wheat crust, or on a springy pizza with pea shoots!)

A Few Tips

• Garlic scape season is short, so grab some whenever you see them available at your local markets.
• Compost your scape scraps, or use them in parmesan broth or homemade turkey stock!
• Add the pesto into ice cube trays to freeze, then store them in a freezer bag once frozen. Pop out a cube or two when you are ready to use! Freezing this pesto is a great way to extend the scape season.
• Add sweetness (honey, agave syrup, maple syrup) or acidity (lemon juice, lime juice, apple cider vinegar) to the pesto to balance out any bitterness.

Frequently Asked Questions

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