One of my favorite parts of going to the farmers market is getting to browse all of the fresh spring and summer produce that you don’t normally see at the grocery store, and garlic scapes are one of my new favorite finds. Their flavor is a little less in-your-face when compared to a bulb of garlic, yet their existence provides even more ways to add garlicky flavor to recipes.
Blending garlic scapes into garlic scape pesto is definitely one of the easiest ways to enjoy them—and we’re sure our garlic scape pesto recipe will get you hooked on the aromatic seasonal green.
Our Garlic Scape Pesto Recipe
Our Taste of Home Test Kitchen developed this recipe that makes about 10 servings, or 1-1/4 cups of pesto. A serving is technically 2 tablespoons per person—but I can’t remember the last time I used just 2 tablespoons of pesto at a time. I’d advise you to skip the measuring spoons and eyeball it, even if it means your store of pesto disappears more quickly.
Ingredients
- 6 large garlic scapes, greens only
- 1/2 cup grated Parmesan cheese
- 1/3 cup fresh basil leaves
- 1 garlic clove, halved
- 1/4 teaspoon salt
- 1/4 cup pine nuts
- 1/2 cup olive oil
Directions
Step 1: Process the scapes, Parmesan, basil and garlic
Place the scapes, cheese, basil, garlic and salt in a food processor. Cover and pulse until chopped.
Editor’s Tip: Check out our guide on how to cook garlic scapes for more tips on how to prep your garlic scapes before processing.
Step 2: Add the pine nuts
Add the pine nuts to the food processor. Cover and process until blended.
Step 3: Pour in the olive oil
While processing, gradually add the olive oil in a steady stream.
How to Serve Garlic Scape Pesto
TMB Studio
Use garlic scape pesto in any recipe that you’d use regular pesto in. I love pesto on crusty bread for sandwiches, especially when they’re piled high with fresh mozzarella, tomato and prosciutto. Of course, pesto can be used as a sauce to make pesto pasta and pesto gnocchi, but you can also use it in place of tomato sauce on pizza to make pesto pizza.
Garlic scape pesto would pair beautifully with grilled or baked chicken for a protein-packed main course. Finally, I have recently been mixing garlic scape pesto into scrambled egg whites at breakfast and cottage cheese at lunchtime, and I’d definitely recommend both. Check out these pesto recipes for even more ideas on how to serve it.
Tips for Making Garlic Scape Pesto
How do I make garlic scape pesto my own?
Try using sunflower seeds instead of the pine nuts, which can be expensive. I’ve even made the recipe with dill peanuts instead and loved my results!
Otherwise, add spinach for some extra nutrients, or use an herb-infused olive oil in place of regular olive oil for even more flavor. Next, learn how to make spinach pesto.
Why is my garlic scape pesto bitter?
Bitter pesto is a somewhat common problem that can, most of the time, be avoided by doing two things: Using the right kind of basil, and double checking that your olive oil is still good.
Sweet basil is the correct kind of basil for pesto (although it may just be labeled plainly as “basil” at the store). Skip other varieties such as Thai basil.
Secondly, make sure the “best if used by” or expiration date doesn’t put your bottle of olive oil past its prime. Even if those dates haven’t come and gone yet, the way you are storing your oil might be causing it to age faster. Here’s how to store olive oil so it lasts as long as possible (Hint: Don’t keep it above the stove, even if it is convenient!).
How long does garlic scape pesto last in the fridge?
Try your best to use up garlic scape pesto within 5 days. Store it in a Mason jar or another airtight container. If you want it to last longer, freeze it for up to 1 year.
When you reheat leftover pesto, be sure to do so gently. Leftover pesto is best served in cold applications (like on sandwiches) so you don’t risk burning it.
More Ways to Use Garlic Scape Pesto
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Chicken Gnocchi Pesto SoupAfter tasting a similar soup at a restaurant, I created this chicken gnocchi and pesto recipe. The pesto adds an extra-nice Italian flavor that is often missing from other gnocchi soups. —Deanna Smith, Des Moines, Iowa t
Pesto TwistsUse pesto made straight from your garden if you make these in the summer or purchase it prepared from the grocery store to fill these easy appetizers. —Jaye Beeler, Grand Rapids, Michigan
Chicken Pesto Roll-UpsOne night I looked in the refrigerator and pondered what I could make with chicken, cheese, mushrooms and pesto. This pretty pesto recipe was the result. Add Italian bread and a fruit salad for a complete meal! —Melissa Nordmann, Mobile, AL
Pesto Quinoa SaladMy daughter-in-law got me hooked on quinoa, and I'm so glad she did! I've been substituting quinoa in some of my favorite pasta recipes, and this pesto dish is the happy result of one of those experiments. I love using my garden tomatoes and peppers in this salad; however, sun-dried tomatoes and roasted red peppers are equally delicious. —Sue Gronholz, Beaver Dam, Wisconsin
Creamy Pesto ‘n Bacon Eggs BenedictOne of my favorite brunch dishes is eggs Benedict. While I adore the traditional version, I also have fun using other flavors. This is my Italian take using a semi-homemade
creamy pesto sauce.—Jenn Tidwell, Fair Oaks, California
Garlic-Grilled Chicken with Pesto Zucchini RibbonsThe first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken. —Suzanne Banfield, Basking Ridge, New Jersey. If you enjoyed this, then you must try our favorite
garlic scape pesto.
Pesto FlatbreadWe kneaded basil, oregano and Parmesan cheese into packaged bread dough for this full-flavored crust. Purchased pesto sauce keeps the pesto flatbread big on taste and convenience. —Taste of Home Test Kitchen
Prosciutto-Pesto Breakfast StrataI'd never tried prosciutto before this recipe, and it instantly made me a big-time fan! The layers of flavor in this dish are brilliant, making it well worth the time and a must for your recipe box. —Vicki Anderson, Farmington, Minnesota
Bacon-Wrapped Pesto Pork TenderloinI love to serve this family-favorite tenderloin—maybe because of the compliments that come with it! When the weather warms up, we grill this pesto recipe instead. —Megan Riofski, Frankfort, Illinois
Chicken Pesto SandwichesThis easy chicken pesto recipe is just right for game day! The sandwiches are tasty as well as easy to prep ahead and assemble later at the event. —Colleen Sturma, Milwaukee, Wisconsin
Smoky Grilled Pizza with Greens & TomatoesThis smoky grilled pizza scores big with me for two reasons: It encourages my husband and son to eat greens, and it showcases fresh produce. —Sarah Gray, Erie, Colorado
Party Pesto PinwheelsI took a couple of my favorite recipes and combined them into these delicious
hors d'oeuvres. The colorful and impressive snacks come together easily with refrigerated crescent roll dough, prepared pesto sauce and a jar of roasted red peppers. —Kathleen Farrell, Rochester, New York
Grilled Pesto, Ham and Provolone SandwichesThese Italian-style sandwiches are loaded with zesty flavors. To lighten them a little, use fat-free mayo. We serve them with minestrone or a crisp salad. —Priscilla Yee, Concord, California
Pesto Vegetable PizzaMy family loves pizza night, but we have rarely ordered takeout since I created this fresh and flavorful version. It is a fast and scrumptious meal that is always a winner in my house. —Kate Selner of Lino Lakes, Minnesota
Garden Vegetable GnocchiWhen we go meatless, we toss gnocchi (my husband's favorite) with veggies and a dab of pesto. I use zucchini in this, too. —Elisabeth Larsen, Pleasant Grove, Utah
One-Pot Chicken Pesto PastaWhen my garden basil goes nuts, I make pesto and keep it frozen in small containers for the right opportunity, like this saucy one-pot chicken pesto pasta recipe. —Kimberly Fenwick, Hobart, Indiana. Looking for more? Try our favorite
pesto pasta recipe.
Pesto Mashed PotatoesRich and creamy mashed potatoes get a pop of flavor with a swirl of pesto just before serving. These Pesto Mashed Red Potatoes are a fabulous way to amp up Thanksgiving dinner or dinner on a Tuesday night. —
Taste of Home Test Kitchen
