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I grew garlic in my garden for the first time this year and was so delighted to see my garlic scapes come up. In the past I have always bought them from the farmers market, but it was very exciting to cut them fresh from my garden. I promptly made my garlic scape pesto with them and it was particularly spicy and flavourful.
Garlic Scape Pesto
Ingredients
- 1 cup garlic scapes coarsely chopped
- 1/4 cup basil, organic
- 1/2 cup pine nuts (I used macadamia and almond nuts)
- 1/2 cup olive oil
- 1/4 cup lemon juice, (juice of half a lemon)
- 1/3 cup parmigiana reggiano cheese, grated
- Salt and Pepper
Instructions
- Put garlic scapes, basil, nuts, lemon and salt and pepper (pepper liberally) in a food processor. Pulse for about 10 times or so, until combined.
- Add olive oil gradually, a little at a time, continue pulsing until the pesto is a creamy paste.
- Transfer the pesto to a bowl and stir in the grated cheese.
Tried this recipe?Let us know how it was!
2 Comments
August 11, 2026 at 7:45 am
This is so delicious. I’ve made a batch with Basil and almonds as I did not have pine nuts. The 2nd batch was made with cilantro, parsley and pecans. Both were delicious.
October 1, 2026 at 12:21 pm
Hi Rose,
Thanks so much for your comments! I love the cilantro, parsley and pecans suggestions!
A great way to store pesto is to freeze it in ice cube trays. The little cubes make it so easy to grab just enough for pasta, soup, sandwiches, or spreading on bread. And freezing it in portions before bagging means the cubes don’t turn into one giant frozen block. Enjoy!