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Garlic Scape Pesto


Garlic Scape Pesto

Garlic Scape Pesto

S. Wongkaew

The garlic scape is a rather recent addition to grocery stores so recipes are few and far between.

Garlic scapes are simply the green stalks that grow out of garlic bulbs. Their mellow garlicky flavor works wonderfully in this scape pesto recipe without overpowering as garlic can sometimes do.

Check out the simple step-by-step instructions on how to make this delicious garlic scape pesto.


  • 1 large bunch of young sweet basil, stems removed
  • 4 garlic scapes, roughly chopped
  • 1 Tbsp of raw pine nuts
  • 3/4 cup of freshly grated Parmigiano-Reggiano (Parmesan cheese) or Pecorino cheese
  • Good quality extra virgin olive oil
  • Juice from a quarter of a lemon
  • A sharp, good-quality kitchen knife
  • Makes approximately 3/4 cup of pesto


  1. Wash the sweet basil and make sure you pat it dry or allow it to air dry.
  2. Have all your garlic scape pesto ingredients mise en place (mise en place translates in French to "everything in its place).
  3. Chop the garlic scapes with 1/3 of the basil leaves until the ingredients are loosely combined. Add more scapes and continue to chop.
  4. Add the rest of the basil and chop until the scapes and basil leaves are quite fine.
  5. Add half of the pinenuts and chop. Add the rest of the pinenuts and continue to chop.
  6. Add half of the Parmesan and chop. Add the rest of the Parmesan and chop. Scrape and chop the ingredients to combine them well.
  7. Make sure that the ingredients are chopped so finely that they can be molded into a little cake. Place the pesto into a small bowl and add 1 tablespoon of good quality extra virgin olive oil. Cover bowl with plastic wrap and place in refrigerator until you're ready to use it.
  8. Just prior to serving the pesto, place about 2 tablespoons of pesto into a bowl and add about 2 tablespoons of extra virgin olive oil and a squeeze of lemon juice. This can then be mixed in with freshly cooked pasta for two. Adjust the amount if you need more or less.
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