Garlic Scape Pesto Recipe

Growing garlic? Use the scapes to make perfect pesto.

Garlic scape pesto uses a part of the plant often overlooked.

Garlic Scape Pesto

Garlic scape pesto uses a part of the plant often overlooked.

Garlic scape pesto uses a part of the plant often overlooked.

Related To:

Garlic scapes are the long, curling flower stalks that grow from hardneck garlic plants. Usually cut to allow the plant to focus its strength on the familiar bulb lurking beneath the surface of the soil, for many years growers would simply toss the tender shoots onto the compost pile. Things have changed.

A few years ago, some CSAs began to include the strange little stalks in share boxes. As the popularity of community supported agriculture grew, so did the demand for the previously unappreciated garlic scape. Once difficult to find even when in season, what was once compost fodder is pushing ramps to the side in many grocery stores.

With a taste that lies between a garlic clove and a scallion, and boasting the firm texture of a green bean, garlic scapes can be used in soups, salads, dips, or anywhere one might use typical garlic; it can also be grilled, steamed or sautéed to serve as a side vegetable in its own right.

Garlic scape pesto makes spectacular use of the subtle bite of the once neglected stalks. Spread it on bread or crackers, served with pasta or used as a sandwich topper, it’s everything we love about pesto with an unexpected twist. Pesto may be eaten fresh or frozen for future use. For single serving simplicity, fill ice cube trays with pesto, wrap in plastic and tuck them into the back of the freezer to use a cube at a time.

Garlic Scape Pesto

  • 2 cups garlic scapes, chopped
  • 2 cups basil leaves
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1 cup olive oil
  • 1/2 cup toasted pine nuts

Combine garlic scapes, basil leaves, lime juice and salt in a food processor.

With processor running, slowly add olive oil, stopping as needed to scrape sides down with a rubber spatula.

Continue to add oil until desired consistency is reached.

Add pine nuts and pulse until nuts are chopped and well combined.

Store refrigerated up to 2 weeks or freeze in an airtight container until ready to use.

Next Up

Chili and Garlic Roasted Napa Cabbage Recipe

Add Asian flair to your dinner tonight with this quick side dish.

Pumpkin Tortillas Recipe

Fall baking brings a hearty homemade twist to a flatbread favorite.

Eat Your Broccoli Soup Two Ways

Even your kids won't be able to refuse this hearty duo of recipes.

Savory Stuffed Pumpkin Recipe

Cookbook author Dorie Greenspan calls this dish Pumpkin Stuffed with Everything Good. Find out why.

Easy, Homemade Pumpkin Soup You Can Make in a Blender

Warm up with a bowl of delicious, homemade pumpkin soup you can make with just a handful of ingredients. This quick and easy recipe is blender-friendly and super satisfying.

A Cabbage Soup Recipe

Stick to your ribs goodness awaits with this savory recipe.

5 Fantastic Corn Recipes

When it comes to new ways to highlight summer corn, we're all ears.

Savory Pumpkin Pancakes Recipe

Try this sweet and savory pumpkin dish with a Korean twist.

Spinach Salad Recipes

Dress up your spinach in these flavorful salad recipes.

Tomato Soup Recipe

Stir up memories with this delicious soup that is food for the soul.

More from:

Thanksgiving Ideas

Go Shopping

Get product recommendations from HGTV editors, plus can’t-miss sales and deals.

On TV

Follow Us Everywhere

Join the party! Don't miss HGTV in your favorite social media feeds.