Bright, garlicky, and packed with fresh summer flavor, this Garlic Scape Pesto is one of the best ways to use seasonal garlic scapes during late spring and early summer. Blended with fresh basil, parmesan cheese, toasted nuts, olive oil, and lemon juice, this vibrant pesto is rich, herby, and incredibly versatile. It's delicious tossed with pasta, spread onto sandwiches, spooned over grilled vegetables, or swirled into soups and grain bowls.
Garlic scapes are the curly green shoots that grow from hardneck garlic plants, and they have a milder, fresher flavor than raw garlic cloves. They blend beautifully into pesto, creating a sauce that's bold without being overpowering. If you spot garlic scapes at the farmers market or grocery store this season, this recipe is a must-make while they're available.
This was inspired by my Basil Pesto recipe, and pairs well with this amazing Veggie Pasta and Homemade Focaccia Bread.
Why You'll Love This Recipe
- The perfect seasonal recipe. Garlic scapes are only available for a short time during late spring and early summer, making this pesto feel extra special and worth savoring. It's a delicious way to celebrate seasonal produce and incredibly useful for quick summer meals throughout the week.
- Bold garlic flavor without being harsh. Garlic scapes have a milder, greener flavor than raw garlic cloves, which makes them ideal for pesto. The result is fresh and garlicky without becoming overly sharp or spicy, allowing the basil, parmesan, nuts, and lemon to shine beautifully alongside the garlic.
- Versatile and easy to use. This pesto works with far more than just pasta. Spread it onto sandwiches, spoon it over grilled vegetables, swirl it into soups, use it as a pizza sauce, or drizzle it over roasted potatoes. Keeping a jar in the fridge instantly upgrades countless meals with very little effort.
- Freezer-friendly and meal prep friendly. Garlic scape pesto stores beautifully and freezes well, making it perfect for preserving the short garlic scape season. You can freeze small portions for quick dinners later in the summer and enjoy fresh seasonal flavor long after garlic scapes disappear from markets.
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Ingredients and Substitutions
To make this delicious Garlic Scapes Pesto, you will need the following ingredients (see recipe card below for quantities):
- garlic scapes - Fresh garlic scapes give this pesto its signature bright, garlicky flavor. Choose firm green scapes without yellowing or wilting. Trim off any tough ends before chopping.
- fresh basil - Adds classic pesto flavor and freshness. You can also substitute some of the basil with spinach, parsley, or arugula if desired.
- parmesan cheese - Adds salty, nutty richness that balances the garlic beautifully. Pecorino Romano can also be used for a sharper flavor.
- walnuts or pine nuts - Toasted nuts add richness and texture. Walnuts are more affordable and earthy, while pine nuts create a more traditional pesto flavor.
- olive oil - Use good quality olive oil for the best flavor and silky texture.
- lemon juice - Brightens the pesto and balances the richness of the oil and cheese while helping preserve the vibrant green color.
- salt and black pepper - Essential for seasoning and balancing the bold garlic flavor.
Equipment
You'll also need measuring cups and spoons, a cutting board, sharp knife, dry skillet for toasting nuts, food processor or blender, rubber spatula, and airtight container for storing the pesto.
Instructions
- Prepare the garlic scapes. Rinse the garlic scapes thoroughly under cold water and pat dry. Trim off any tough ends, then roughly chop into 1-2 inch pieces.
- Toast the nuts. Place walnuts or pine nuts in a dry skillet over medium heat. Toast for 3-4 minutes, stirring frequently, until lightly golden and fragrant. Remove from heat and allow to cool slightly.
- Add base ingredients to food processor. In a food processor, combine chopped garlic scapes, fresh basil, toasted nuts, and parmesan cheese. Pulse several times until the mixture is finely chopped but not completely smooth.
- Slowly add olive oil. With the food processor running, slowly drizzle in the olive oil. Continue blending until the pesto reaches your desired consistency, smooth but still slightly textured.
- Add seasoning and lemon juice. Add lemon juice, salt, and black pepper. Blend again for 10-15 seconds to combine. Taste and adjust seasoning as needed, adding more salt, lemon juice, or olive oil to balance the flavor.
- Adjust consistency if needed. If the pesto is too thick, add 1 to 2 tablespoons of olive oil or water and blend again until smooth and spreadable.
- Serve or store. Use immediately (with pasta, spread on sandwiches or flatbread, etc), or transfer to an airtight container. For best freshness, drizzle a thin layer of olive oil over the top before storing to prevent discoloration.
Expert Tip: Don't Overblend the Pesto
For the best texture, pulse the pesto until mostly smooth but still slightly textured. Overprocessing can make pesto too dense and paste-like instead of fresh and vibrant. Leaving a little texture helps the pesto cling beautifully to pasta, bread, and vegetables while giving it a more rustic homemade feel.
More Tips and Tricks
- Toast the nuts first. Toasting walnuts or pine nuts deepens their flavor and adds richness to the pesto. Even a few minutes in a dry skillet dramatically improves the final taste while bringing warmth and nuttiness that balances the sharp green flavor of the garlic scapes beautifully.
- Use fresh lemon juice. Fresh lemon juice makes a noticeable difference in pesto because it brightens the flavor and balances the richness of the olive oil and parmesan. It also helps preserve the vibrant green color, especially if storing the pesto for several days.
- Scrape down the food processor. Stop blending once or twice to scrape down the sides of the bowl so everything mixes evenly. Garlic scapes can sometimes wrap around the blade, so redistributing the ingredients helps create a smoother, more balanced pesto texture.
- Adjust the consistency to your liking. Some people prefer thicker pesto for spreading on sandwiches and toast, while others prefer a thinner texture for pasta sauces. Adding a little extra olive oil or water helps loosen the pesto if needed without affecting the flavor too much.
- Protect the pesto from browning. Before refrigerating, smooth the top of the pesto and drizzle a thin layer of olive oil over the surface. This helps prevent oxidation and keeps the pesto looking bright green and fresh longer in the refrigerator.
Recipe Variations
- Use arugula. Replace some of the basil with peppery arugula for a bolder, slightly spicy flavor.
- Make it vegan. Omit the parmesan cheese or replace it with nutritional yeast for a dairy-free version that still tastes rich, savory, and deeply flavorful.
- Add spinach. Blend in fresh spinach for a milder flavor and extra vibrant green color. This variation is especially great for kids or anyone who prefers a softer garlic flavor.
- Swap with pistachios. Swap the walnuts or pine nuts for pistachios for a slightly sweeter, buttery flavor.
- Make it spicy. Add red pepper flakes or a small jalapeño for a subtle spicy kick that works especially well with grilled meats, pizza, and roasted vegetables.
- Make it creamy. Blend in a spoonful of ricotta or cream cheese for a softer, creamier pesto that's especially delicious tossed with hot pasta or spread onto flatbread.
Storage
How to Store
Store garlic scape pesto in an airtight container in the refrigerator for up to 5 days. For best freshness, smooth the top and pour a thin layer of olive oil over the surface before sealing the container. This helps prevent browning and keeps the pesto vibrant and fresh.
How to Reheat
Pesto does not need reheating, but if tossing with hot pasta, allow the pesto to come to room temperature first for easier mixing. Avoid cooking pesto over high heat because it can dull the fresh flavor and darken the herbs.
How to Freeze
Garlic scape pesto freezes beautifully. Spoon it into ice cube trays or small airtight containers and freeze for up to 3 months. Once frozen, transfer cubes to a freezer bag for easy portioning. Thaw overnight in the refrigerator or stir directly into warm pasta or soups.
How to Serve
This garlic scape pesto is incredibly versatile and adds fresh summer flavor to countless dishes. Use it as a sauce, spread, dip, or finishing drizzle to instantly brighten meals with bold garlicky flavor and rich herbaceous freshness.
- Swirled into soups, grain bowls, or scrambled eggs
- Tossed with hot pasta or gnocchi
- Spread onto sandwiches, burgers, or wraps
- Drizzled over grilled vegetables or roasted potatoes
These are my favorite dishes to add pesto to:
Spring Dinners
For more recipe ideas to pair this with, check out our collection of spring dinners, featuring everything from fresh salads and roasted vegetables to light pastas and flavorful mains perfect for the season.
FAQ
Garlic scapes taste fresh, mild, and slightly sweet with a gentler garlic flavor than raw garlic cloves. They have a bright green flavor that's somewhere between garlic, green onions, and chives. When blended into pesto, they create a bold but balanced sauce that tastes fresh without becoming overpowering.
For pesto, you'll generally use the tender green stalks and curled tops of the garlic scapes. Before chopping, trim off the very bottom ends if they feel dry, woody, or tough. The flower bud and curly portion are completely edible and blend beautifully into pesto. If the lower stalk feels fibrous or difficult to cut, trim a little more off the bottom. Most medium fresh garlic scapes can be used almost entirely except for the toughest end pieces.
Yes, garlic scape pesto freezes extremely well and is one of the best ways to preserve garlic scapes after their short growing season ends. Freeze in small portions like ice cube trays for easy use later. The pesto keeps its flavor beautifully and can be thawed whenever needed for quick meals.
Bitterness can come from overprocessing the olive oil, using overly mature garlic scapes, or burning the nuts during toasting. Using fresh ingredients, blending gently, and balancing the pesto with enough lemon juice and parmesan usually keeps the flavor smooth and balanced instead of bitter.
Garlic scape pesto is incredibly versatile and can be used anywhere you would normally use traditional basil pesto. Toss it with hot pasta, spread it onto sandwiches or wraps, spoon it over grilled vegetables, swirl it into soups, or use it as a sauce for pizza and flatbread. It's also delicious drizzled over roasted potatoes, grain bowls, eggs, grilled chicken, or seafood.
One of the most common mistakes is overblending the pesto, which can make it too thick, heavy, or paste-like instead of fresh and slightly textured. Using raw, untoasted nuts can also make the flavor taste flatter and less rich. Another mistake is not adding enough salt or lemon juice, which helps brighten and balance the strong garlic and herb flavors. Adding olive oil too quickly can sometimes affect the texture as well. For the best pesto, pulse gradually and stop blending once the mixture is smooth but still vibrant and rustic.
More Pesto Recipes
Looking for other recipes like this? Try these:
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Recipe
Garlic Scape Pesto
- Total Time: 15 minutes
- Yield: 1 cup 1x
- Diet: Gluten-Free, Vegetarian
Description
Fresh garlic scape pesto with basil, parmesan, toasted walnuts, and olive oil. Easy seasonal summer sauce for pasta, sandwiches, and more.
Ingredients
- 1 cup garlic scapes, chopped
- ½ cup fresh basil
- ⅓ cup parmesan cheese, grated
- ⅓ cup walnuts or pine nuts, toasted
- ½ cup olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Rinse the garlic scapes thoroughly under cold water and pat dry. Trim off any tough ends, then roughly chop into 1-2 inch pieces.
- Place walnuts or pine nuts in a dry skillet over medium heat. Toast for 3-4 minutes, stirring frequently, until lightly golden and fragrant. Remove from heat and allow to cool slightly.
- In a food processor, combine chopped garlic scapes, fresh basil, toasted nuts, and parmesan cheese. Pulse several times until the mixture is finely chopped but not completely smooth.
- With the food processor running, slowly drizzle in the olive oil. Continue blending until the pesto reaches your desired consistency, smooth but still slightly textured.
- Add lemon juice, salt, and black pepper. Blend again for 10-15 seconds to combine. Taste and adjust seasoning as needed, adding more salt, lemon juice, or olive oil to balance the flavor.
- If the pesto is too thick, add 1 to 2 tablespoons of olive oil or water and blend again until smooth and spreadable.
- Use immediately (with pasta, spread on sandwiches or flatbread, etc), or transfer to an airtight container. For best freshness, drizzle a thin layer of olive oil over the top before storing to prevent discoloration.
Notes
Changing consistency: For a thinner pesto, add extra olive oil or a splash of water.
How to store: Store garlic scape pesto in an airtight container in the refrigerator for up to 5 days. For best freshness, smooth the top and pour a thin layer of olive oil over the surface before sealing the container. This helps prevent browning and keeps the pesto vibrant and fresh.
How to freeze: Garlic scape pesto freezes beautifully. Spoon it into ice cube trays or small airtight containers and freeze for up to 3 months. Once frozen, transfer cubes to a freezer bag for easy portioning. Thaw overnight in the refrigerator or stir directly into warm pasta or soups.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment, Sauce
- Method: Blending
- Cuisine: Italian
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