Garlic Scape Pesto

Garlic scapes are the flower bud of the garlic plant. We remove the buds in late June to thicken up the bulbs. Scapes taste just like garlic and they can be used in recipes exactly the same way as garlic. 

Garlic scapes are super versatile. They can be grilled, sauteed, roasted, pickled, or in a soup. The tender stem-tops and buds are delicious chopped up raw.

Garlic scapes pack a major nutritional punch for a mere 30 calories per 100 grams. They are high in fiber and contain good amounts of vitamin C and pro-vitamin A, which protects your skin and lungs.



  • 1/4 cup pine nuts
  • 1/2 cup coarsely chopped garlic scapes
  • 1/2 cup chopped fresh basil
  • Juice and zest of 1/2 lemon
  • 1/2 teaspoon salt
  • 1/4 tsp black pepper
  • 1/2 cup extra virgin olive oil
  • 1/4 cup grated Parmigiano cheese


  1. In a dry pan without oil set over very low heat, lightly toast the pine nuts, stirring occasionally until beginning to brown. Remove from heat and let cool for a few minutes.
  2. Combine the scapes, basil, toasted pine nuts, lemon juice and zest, salt, and pepper in a food processor. Add oil a little at a time while pulsing until fairly well combined.  When the oil is mixed in well, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, add the cheese after it is defrosted.