Garlic Scape Pesto

By • June 12, 2013 • 12 Comments

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Author Notes: Pesto is beginning to make a regular appearance at dinner at my house. Toss it with pasta, spread it on toast; thin it with more olive oil and it'll become a happy alternative to whatever you've been dressing your salads with. Kenzi Wilbur

Makes about 1 1/2 cups

  • 1 cup garlic scapes, thinly sliced crosswise
  • 1/4 cup pine nuts
  • 1/2 cup good olive oil
  • 1/4 cup Parmesan
  • Salt and pepper, to taste
  1. Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit. Then turn the processor back on, and with it running, add the oil a little at a time until it's fully incorporated.
  2. Add cheese, pulse, then season with salt and pepper to taste.
  3. This won't brown like basil pesto will, so if you're not using immediately, just store in a container in the fridge. It will last a week.

Comments (12) Questions (0)


9 months ago maeveoh

Oh, this has been so wonderful. It was eaten with raw zucchini and tomatoes, baguette pieces, pasta last night, and topping my kale / poached egg breakfast this morning. Delicious!


9 months ago Kenzi Wilbur

Kenzi is the Associate Editor of Food52.

So glad you like it!


10 months ago Better Than Mom's

Thank you giving me something else to do my all my scapes ( besides grilling them)! I essentially tripled the recipe (soo many scapes), added a handful of flat leaf parsley, a couple squeezes of lemon juice and toasted the pine nuts. Topped some cedar-planked salmon with it. Delicious!! Now, what else can I put it on....hmmm


10 months ago Inge Cultrara

wwhat is scape and ramp??????


10 months ago pearl_diver

The garlic scape is a delicate sprout which comes out of the plant early on. A ramp is a wild onion found in southern appalachia.


10 months ago Tucker & Me

This is perfect. The scapes are just now appearing in my garden. They won't be around for long!


10 months ago Laurelb

Can you freeze it?


10 months ago Kenzi Wilbur

Kenzi is the Associate Editor of Food52.

I haven't before (we always use it up so quickly!), but I imagine it would be perfectly fine.


10 months ago calendargirl

I have frozen garlic scape pesto with success, same for ramp pesto. The color darkens a bit, and the flavor sharpens. But it is a most welcome treat to discover it in the freezer on a chilly fall or winter night.


10 months ago SarahBee

We freeze our scape pesto. Stays bright and green!


10 months ago hardlikearmour

hardlikearmour is a trusted home cook.

I just bought a bunch yesterday! Mine are destined for a frittata with some fresh asparagus and fromage blanc for supper tonight.


10 months ago Kenzi Wilbur

Kenzi is the Associate Editor of Food52.

Oh that sounds so good. I've used this pesto in eggs before, too -- it'd probably be lovely in a frittata.