Garlic Scape Pesto

By • June 12, 2013 21 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.

More Great Recipes: Vegetables|Appetizers|Condiments|Pesto

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Comments (21) Questions (0)

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2 months ago Sami Hubner Singleton

I made this but used raw pistachios and added lemon and basil. It is delicious!

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3 months ago Lisa Besse

This was absolutely delicious!! I added a few kale leaves and some basil from the garden. It was pretty garlicky but not overpowering. Put it on a pizza with fresh tomatoes and oregano - wonderful!

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about 1 year ago Barb

I love Food 52 and am a fairly adventurous cook. I recently made this pesto as described for pasta. Unfortunately, it was so overpowering that it was inedible.

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about 1 year 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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about 1 year 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.

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about 1 year ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Of course!

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about 1 year 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 year ago KirstenS

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?

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about 1 year 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 2 years 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!

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about 2 years ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

So glad you like it!

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about 2 years 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

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about 2 years ago Inge Cultrara

wwhat is scape and ramp??????

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about 2 years 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 2 years 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 2 years ago Laurelb

Can you freeze it?

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about 2 years 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 2 years 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 2 years ago SarahBee

We freeze our scape pesto. Stays bright and green!

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about 2 years 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.

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about 2 years 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.