Garlic Scape Pesto
Garlic scapes are an iconic ingredient that you’ll see in most Farmers Markets or CSA boxes during early Summer. They are one of the first signs that Spring is coming to an end. If you’ve seen these before, you may not know what they are or what to do with them, but today we’re going to change that. I’m going to show you how to make the best Garlic Scape Pesto around!
Is pesto always made with basil? No, not always! If you have visited The Copper Table before, you may have tried my red pepper pesto or my pesto made with oregano, neither of which contain basil. I do have a great basil pesto recipe though! Garlic scapes are one of the best ingredients for pesto, and a wonderful opportunity to make a hyper seasonal sauce that tastes like a Farmers Market.
“What are these and what do I do with them?” is a question I overhear being asked of farmers about garlic scapes every season at the Farmers Market while shopping for my own ingredients in the produce stand. I love helping people find ways to cook ingredients that are new to them when I can, because I believe that trying something new is one of the best ways to enjoy
I’ve got a whole post on the blog that will show you all you need to know about what to do with scapes that you should check out! I learned a lot about them when I worked at an organic farm that specializes in growing garlic.
Garlic scapes taste like garlic, but a little more mild and a brightness you won’t find from garlic cloves. They can still be a bit punchy when raw, and become milder with a nutty flavor when cooked.
Choosing The Right Ingredients For Pesto With Garlic Scapes
- Look for garlic scapes that feel flexible, not stiff when you try to uncurl them to straighten them out. If they feel woody, don’t use them. Stick to garlic scapes that are on the thinner side that feel flexible.
- How do you know the right amount of garlic scapes to buy? You’ll need about 12 to 15 for this recipe. Depending on the size of your scapes, this amount will equal about 1 cup once they are cut up, maybe a little more. Garlic scapes are sold in bunches, and they usually come 5 or 6 in a bunch.
- I love the earthiness of walnuts in this recipe combined with classic pine nuts. If your budget does not allow for pine nuts or you can’t find them, using walnuts only is fine.
- Good olive oil and good parmesan are your friend in this recipe. Get the best you can afford!
- Parsley and lemon zest add a brightness and freshness that play well with the garlicky flavor of the scapes. Choose parsley that is not browning or wilting, with bright green leaves.
Amy’s Pro Tips For Making The Best Garlic Scape Pesto
The full details are found in the recipe card, but I wanted to touch on some things that make this recipe different from all the other garlic scape pesto recipes out there that make it stand out. This comes together in much the same way as making most any pesto, we are just doing some additional things to punch up the flavor.
Saute some of your garlic scapes. Yep, we are cooking some of the scapes to let them get all browned and earthy and mild and yummy. We are leaving some raw, so that the flavor profile is really deep from having both cooked and raw scapes. When testing this recipe, I found that this provides more flavor contrast than just leaving all of them raw. All we are doing is sauteeing them with a little oil until they are a little bit browned and fragrant. I’ve got great info down in the recipe card for this technique that you won’t want to miss.
Toast the nuts! This is really important to add even more flavor. We will also be using a combination of walnuts and pine nuts. They are really great together!
Be sure to check out these helpful photos of the process-
How To Enjoy Garlic Scape Pesto
You can use this pesto in so many ways! I like stirring it into risotto, or serving on top of caprese salad. You can stir a tablespoon of it into a frittata before baking, or serve it on top after baking. I also like serving it with roasted veggies, like green beans and carrots. It makes a great pizza base, and you can mix it with butter and use it on some baked salmon.
These are just a few of many ideas. If you have used this pesto in other ways than what is listed here, I’d love to hear from you in the comments!
How To Store Pesto
Normally, I don’t like to freeze garlic scapes because it kills a lot of their flavor. However, this pesto can be frozen in an airtight container for up to a month and still taste great. Combining them with the other ingredients helps to preserve their flavor a bit after freezing.
To store in the refrigerator, place the pesto in a glass or plastic container that has a lid and add a thin layer of olive oil over the top. This will keep the pesto from discoloring. You can refrigerate it for up to one week.
I hope you love this garlic scape pesto! If you made this recipe, I would love to hear from you in the comments. To get all the latest updates straight to your email, be sure to sign up for my newsletter. Happy Cooking!
Garlic Scape Pesto
This easy Garlic Scape Pesto is full of fresh Summer flavor!
- Total Time: 10 minutes
- Yield: 6 servings 1x
Ingredients
- 12– 15 Garlic Scapes
- 1/4 to 1/3 cup plus 1 Tbsp of Olive Oil
- 2 Tbsp Pine Nuts
- 2 Tbsp Walnuts
- 1/4 cup Parmesan Cheese
- Zest of 1 Lemon
- 1/2 cup Flat Leaf Parsley
- 1 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Cut up six of the garlic scapes into 1 1/2 to 2 inch pieces.
- Heat a small non stick skillet on medium heat and pour in 1 Tbsp of the olive oil.
- Add the cut scapes to the pan and cook for about 3 to 5 minutes until golden brown and fragrant. Put the cooked garlic scapes on a plate and set aside.
- Wipe the oil out of the skillet and use it to toast the pine nuts and walnuts. they only need 1 to 3 minutes, don't let them burn or they'll get bitter!
- Set aside the toasted nuts and cut the remaining garlic scapes into 1 1/2 to 2 inch pieces.
- Grate the parmesan cheese until you have 1/4 cup.
- Zest the lemon.
- Chop enough parsley to yield 1/2 cup.
- Add the cooked and raw garlic scapes, the toasted nuts, the parmesan cheese,. lemon zest, 1 tsp of salt and 1/4 tsp of pepper to the bowl of a food processor.
- Pulse until everything starts to break up, and add the remaining olive oil slowly starting with 1/4 cup. Continue to pulse and add oil if needed. You'll know if you need more oil because the pesto will be really thick.
- You may need to use all the oil, or a little more than the 1/3 cup called for if you find the pesto to be too thick. Once it is ready, you can use it right away or refrigerate it. Enjoy!
Notes
Use good quality olive oil, and make sure it is not old or expired.
This pesto is great on pasta, pizza, and on sandwiches or grilled meat.
If you are refrigerating your pesto, add a thin layer of olive oil to the top of the pesto inside the container. This helps keep it from discoloring while it is stored.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 5 minutes
- Category: Sauces and Condiments
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 89
- Sugar: 1
- Sodium: 472
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 3
- Cholesterol: 4
