Make Ahead

Arugula and Garlic Scape Pesto

July 17, 2016
5 Ratings
Photo by James Ransom
  • Makes enough pesto to stock the freezer
Author Notes

Pesto is a make-aheader's dream. It's a means for cleaning out your fridge and pantry, it freezes beautifully, and it plays nice with everything from meat and fish to pasta and grains to soups and vegetables. If scapes aren't in season, substitute with additional arugula or the white and light green parts of a leek. —Merrill Stubbs

What You'll Need
  • 1/2 cup chopped garlic scapes
  • 1 lemon
  • 1 fat clove garlic
  • 8 cups loosely packed arugula
  • 1/3 cup Pecorino
  • 3 tablespoons roasted, salted almonds
  • 1 pinch red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 1 cup extra-virgin olive oil, plus more as needed
  1. To make the pesto, put the garlic scapes in the bowl of a food processor. Zest and juice the lemon into the food processor, straining out the seeds. Add the garlic, arugula, Pecorino, almonds, red pepper flakes, 1/4 teaspoon salt, and black pepper to taste. Pulse everything until it's finely chopped, scraping down the sides of the bowl. (If you have a small food processor, you may need to add the arugula in batches.)
  2. With the food processor running, add the olive oil in a slow, steady stream and process until everything is blended into a paste. Taste and add more salt, black pepper, or lemon juice, if needed.
  3. Transfer the pesto to a container and refrigerate for up to 10 days or freeze for up to 6 months.

See what other Food52ers are saying.

  • acwhitney
  • mimolette

2 Reviews

acwhitney June 16, 2022
I got garlic scapes in my CSA box this week and I had no idea what to do with them. I just made this pesto and it is ridiculously delicious. It's lemony and bright and the almonds are perfect in it. I'm going to toss it with some brown rice pasta and grilled zucchini.
mimolette September 29, 2020
that is a delicious pesto! Didn't have garlic scapes since it's past season, but still nice balance of flavors. Merrill's and Amanda's recipes are always to be trusted.