Garlic Scape Pesto

By • June 12, 2013 • 18 Comments



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 (18) Questions (0)

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4 days ago essbee

Public Service Announcement
If you find yourself saying "Surely my food processor will be able to break down these woody bits of scape that I've carelessly included", I strongly suggest starting again. I have made myself something with a marvellous flavour and an startlingly unpleasant texture.

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28 days ago Sarahjane Robertson

can you freeze it? I have a whole lotta scrapes and would love to put some pesto in the freezer for a treat mid-winter.

Me

28 days ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Of course!

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about 1 month ago Lauren Ruben

I just made this although I substituted walnuts for pine nuts, and added a few basil leaves and some lemon juice to cut the sharpness of the scapes and its so good. I ate it on zucchini noodles with extra parmesan for a meal that really makes summer's ingredients sing!

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about 1 month ago ksherk

So I have made this before, and as much as I LOVE garlic, this was WAY garlicky. I smelled garlic coming out my pores the next day. Has anyone else found this? Did I just get a particularly pungent bunch?

Stringio

about 1 month ago NatWhit

Mine was also much more garlicky than I expected. I'm thinking of trying to mellow it out with the addition of some herbs.

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about 1 year 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!

Me

about 1 year ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

So glad you like it!

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about 1 year 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

Stringio

about 1 year ago Inge Cultrara

wwhat is scape and ramp??????

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about 1 year 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.

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about 1 year ago Tucker & Me

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

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about 1 year ago Laurelb

Can you freeze it?

Me

about 1 year ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

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

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about 1 year 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.

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about 1 year ago SarahBee

We freeze our scape pesto. Stays bright and green!

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about 1 year 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.

Me

about 1 year ago Kenzi Wilbur

Kenzi is the Managing 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.