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Garlic Scape Pesto

Recipe: Garlic Scape Pesto

This year we received garlic scapes from our farm share and we had no idea what to do with them. They make a great pesto which is good on pasta or as a bread dip, but my favorite is as a pizza sauce.


  • 2 cups garlic scapes, chopped
  • 1 cup parmesan cheese, grated
  • 1 cup extra virgin olive oil
  • 1/4 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cups pine nuts or slivered almonds, toasted (optional)


  1. Place the the scapes, parmesan, oil, salt, pepper and nuts into a blender.
  2. Pulse to chop and mix ingredients. Stop slightly before desired consistency.
  3. Sample and adjust ingredients to your tastes. Extra oil can be added to create a thinner pesto.
  4. Store pesto in refrigerator with plastic wrap touching pesto to slow down oxidation. Pesto will last for a couple days in the refrigerator or may be frozen for a couple months.

Personal Notes

A food processor may also be used, but I find a blender easier and less likely to leak and create a mess.

Cooking time (duration): 15 min

Inspired By: Garlic Scape Pesto