Garlic Scape Pesto

Rainie Piccione


Garlic Scape Pesto is a great way to use up those scapes in hurry. You can make several batches and freeze the pesto. I use an ice cube tray. Once they are frozen I remove them to a ziploc bag for storage. Take out one, two or three as I need them for other recipes.


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  • 3/4 c
    garlic scapes, chopped
  • zest
    from a lemon
  • Juice
    from half a lemon
  • 1/4 c
    pine nuts, toasted
  • 1/2 tsp
    salt and pepper
  • 1/2 c
    extra virgin olive oil
  • 1/4 c
    parmesan cheese, grated

How to Make Garlic Scape Pesto


  1. Chop or slice garlic scapes into small pieces. Place in blender or bullet. I have a both but prefer to make pesto in my bullet.
  2. Add all other ingredients except the parmesan cheese. Blend until a smooth paste is formed.
  3. Transfer to a small bowl and stir in the Parmesan cheese. I prefer to add the cheese in this manner so that the pesto doesn't get that gummy feel.
  4. Serve as dip for veggies or on bruschetta. Or use in other recipes such as Pizza, Pasta, Sandwiches, etc.
  5. You can find me in other places too:

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