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  • Writer's pictureThe Farmer's Wife

Garlic Scape Pesto


  • 10 (154g) Garlic Scapes

  • 1/3 C Pine Nuts

  • 1/3 C Parmesan Asiago or simply Parmesan dice or shredded

  • 1/2 Lemon juiced

  • 1/8 tsp Fine Sea Salt

  • A few grinds of Pepper

  • 1/3 C Olive Oil


  1. Trim the garlic scapes by cutting just below the bulb. Discard the bulb and set the remaining scape aside.

  2. In a food processor, add the scapes, twirling them around the center so that they all fit. Add the pine nuts, cheese, juice of the lemon and salt and pepper. Process by pulsing until the mixture begins to break down. Scrape the bowl down.

  3. With the processor running, slowly add all the olive oil. Continue to process until all the ingredients are incorporated and broken down, about one minute.

  4. Store in a covered container or lidded jar in the fridge and enjoy within a week. Also, you can freeze the pesto in a jar or in an ice-cube tray. Once frozen, in the ice-cube tray, remove and place in a zip top bag in the freezer.

Use this pesto with sandwiches, pasta, pizza, potato salad, and more!

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1 Comment

Wayne Clarke
Wayne Clarke
Jul 18, 2021

We tried the garlic scape pesto. All we have to say is WOW. We used salted cashews for our nut selection. We had around half with grilled chicken and pasta. There was a strong garlic flavour at first, then the lemon and cheese. My wife thought there was cilantro or parsley in there; but, just the ingredients in the recipe. I highly recommend this to anyone.

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