Garlic Scape Pesto

By Jeff Schwarz and Greg Kessler

Garlic Scape Pesto
Greg Kessler
Total Time
3 minutes
Rating
5(1,853)
Comments
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The star of this pesto is the garlic plant’s underappreciated second offering: the fleeting garlic scape. The ingredients are straightforward except for the substitution of sunflower seeds for pine nuts. The seeds are a fraction of the cost and do the job just as well. A food processor is a must for this recipe. For pesto, ingredient order matters. Start with the scapes and process for about 30 seconds. Add the seeds until they are broken down and mixed well with the scapes. Scrape the sides of the bowl with a rubber spatula for wandering bits. Next, pour in the olive oil. If you have Parmesan cheese in chunks, add it now, but if it is grated, wait until the scapes and seeds smooth out. If you’re serving right away, add the basil and lemon juice. If not, hold back on the basil for now — otherwise the pesto will lose its vibrant color. Add generously to cooked spaghetti or spread on crusty bread.

Featured in: Visiting the Source | A Chef in the Field: Garlic Scapes

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Ingredients

Yield:About 1 cup
  • 1cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
  • ¼ cup raw sunflower seeds
  • ½ cup extra virgin olive oil
  • ¼ cup Parmesan cheese
  • ½ cup basil leaves
  • Juice of one lemon
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

863 calories; 68 grams fat; 11 grams saturated fat; 0 grams trans fat; 44 grams monounsaturated fat; 10 grams polyunsaturated fat; 52 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 19 grams protein; 246 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the garlic scapes in a food processor and pulse for 30 seconds.

  2. Step 2

    Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.

  3. Step 3

    Add the olive oil and process on high for 15 seconds.

  4. Step 4

    Add the Parmesan cheese and pulse until the ingredients are combined.

  5. Step 5

    Add the basil and lemon juice, and process until reaching the desired consistency.

  6. Step 6

    Add salt to taste and serve immediately.

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Ratings

5 out of 5
1,853 user ratings
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Comments

juleezee

I'd suggest munching on one of the scapes and seeing how strong it is before making the pesto. If you wish, place the scapes, cut into manageable pieces into a colander and pour a couple cups of very hot or boiling water slowly over it. Drain well. That will temper the spice and mellow the final product a bit. Learned this from a farmer who was growing marvelous garlic and who was making and selling all kinds of bulbs, as well as products made with garlic and scapes.

Tom

I get the scapes at the farmers market and have made 2 or 3 quarts every summer for many yrs...If you want to freeze as I do never add any liquid such as lemon juice etc...I just use scape and extra virgin olive oil.. Pine nuts ok but not necessary and never add the cheese to this or any other pesto.. Put the cheese on when serving the pasta, crostini, panini etc...This will avoid a stringy mess if the pesto gets heated....I also make pesto out of Thai basil and baby dill every summer to freeze.

Anthony F

I look forward to making garlic scape pesto each spring. I spread it on skinless chicken breasts, then put a sliced tomato on top and then some breadcrumbs on top of the tomato. Bake in 400 degree oven for 20-30 minutes until the bread crumbs are golden. The scape pesto becomes very mellow. Can't get enough.

Me

Best use of scapes in 5 years of CSA. Careful to chop off/discard woody parts. Omitted lemon. Scapes keep a few weeks so can save them in the fridge, adding to them if they come more than once, then make the pesto once the first basil comes. Top with very light layer of olive oil and freeze in 1/2 to 1 cup portions.

Amanda

I love having this recipe for the once a year we have scapes from our CSA. It is VERY garlicky, but that's exactly what I love about it. This year, we tossed with bucatini, and the leftovers reheated nicely in the oven (not the same green color, but certainly the same green taste). Topped with chicken, perfect.

JJ

Really delicious. Very bright full flavor. I. Ade with pine nuts as that's what I had. Loved the addition of the lemon.

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