Garlic scape pesto is a vibrant, flavor-packed green sauce—bright and intensely garlicky when eaten raw, and mellow and savory when warmed. If you can find garlic scapes, make this pesto. It freezes well and brightens many dishes. Read on for tips and uses.
When a friend recently dropped off a bag of fresh garlic scapes cut that morning, I was thrilled. If you love garlic, you’ll understand the excitement—imagining a bowl of glossy green pesto ready to slather on pasta, potatoes, sandwiches, or to toss into sautés and stir-fries.
Garlic in any form makes me happy. In my family we often set out peeled cloves at gatherings so guests can slice them onto sandwiches—the more garlic, the better.
What are Garlic Scapes?
Garlic scapes are the flower stalks and buds of hardneck garlic. They’re usually removed in late spring or early summer so the plant directs its energy to forming larger bulbs. The result is a delicious, garlicky-tasting stem with a fresh, herbaceous note. Their curly tendrils are decorative and even look attractive in bouquets.
If you don’t grow garlic, check farmers’ markets in early summer or some Asian grocery stores where they may be sold as garlic stems.
How to Prepare and Store Garlic Scapes
Trim off the flower buds; if the buds are tender you can use them, but discard tough, woody buds and use only the stems. Store scapes loosely in a plastic bag in the crisper drawer for several weeks. You can also chop and freeze them without blanching—place chopped scapes in a zip-top bag and freeze for future use.
How to Use Garlic Scapes
Garlic scapes are excellent grilled—toss with oil, season with salt and pepper, trim stringy tips, and cook 2–3 minutes per side. Grilling softens their flavor into a sweet, mild garlic note, similar to asparagus but more interesting visually.
They can be used raw or cooked: add them to eggs, potato dishes, stir-fries, frittatas, risottos, soups, salads, or make garlic scape pesto.
Raw garlic scape pesto is bold and pungent—perfect as a smear on sandwiches or burgers. When warmed, even slightly, its sharpness softens into a sweet, savory umami richness. Use it tossed with hot new potatoes, stirred through freshly cooked pasta, folded into hot peas, spread on pizza instead of tomato sauce, brushed on grilled meats or fish, or stirred into rice and soups. A spoonful stirred into scrambled eggs or a vinaigrette adds immediate depth.
For a simple dip, combine equal parts sour cream and mayonnaise with pesto. Toss cannellini beans with pesto, extra oil, vinegar, salt, and pepper for a fresh summer salad. Use garlic scape pesto wherever you’d use basil pesto—on sandwiches, pasta, roasted vegetables, or as a marinade—and remember it freezes very well.
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Kitchen Notes: Parsley in the recipe may help reduce garlic breath, so include it if you prefer milder aftereffects. Also remember that the raw pesto’s intense garlic mellows quickly with heat—so you get two useful flavor profiles from one sauce.
Garlic Scape Pesto
- 1 cup (140 g) chopped, trimmed garlic scapes
- 1 cup firmly packed parsley (about 90 g), leaves and tender stems
- 1/4 cup (35 g) pine nuts or pistachios, toasted
- 1/4 cup (35 g) grated Parmesan cheese
- Zest and juice of half a lemon (about 1 1/2 tsp zest + 1 1/2 tbsp juice)
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- 1/2 cup (120 ml) olive oil
Lightly toast the nuts in a small skillet over medium heat until golden in spots, 3–4 minutes. In a food processor combine the garlic scapes, parsley, toasted nuts, Parmesan, lemon zest and juice, salt, and pepper. Process until finely chopped, then with the processor running slowly drizzle in the olive oil until a smooth, slightly chunky sauce forms. Transfer to a jar, seal, and refrigerate; it will keep for one to two weeks.
Garlic scape pesto freezes very well—pack into jars or freezer containers for up to six months, or freeze in ice cube trays, then store the cubes in a zip-top bag.
Makes about 1 1/2 cups.
Guten Appetit!
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Chimichurri Sauce
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