Homemade Garlic Scape Pesto

Garlic Scape Pesto is a must if you haven’t tried it before. The season for garlic scapes is short and depends on the type of garlic you grow. Hardneck garlic varieties produce one scape or flower stalk per plant. Softneck garlic varieties do not. These garlic scapes should be removed when formed. A great way to use these scapes is with this delicious garlic scape pesto.

What are Garlic Scapes?

Garlic scapes are long, curly stems that grow from the centre of hardneck garlic varieties. These scapes need to be removed to allow the garlic bulb to grow larger before harvest.  If they aren’t harvested, the would flower out and eventually produce tiny garlic seeds.

Usually harvested in late spring, and early summer, the entire scape is edible, eaten either raw or cooked. With an onion and garlic flavour, these scapes make a great addition to many savoury recipes. The most tender part is just below the bulb that forms in the middle of the scape. The pointy ends are delicious when added to a stir-fry where they will be cooked until tender. 

Just like onion and some garlic, these scapes can have a bit of a bite to them. They have a texture like that of the stalk of an asparagus.

Using Garlic Pesto

So how do you use this pesto? 

• As a base on pizzas
• Stirred through pasta
• Spread on bread or crackers
• Use on fish
• Try using as a substitute for garlic or onion
• Spread on sandwiches
• Top lamb dishes, fried eggs or roasted vegetables with it
• Try mixing some with mayo for a delicious garlic flavour
• Use as a replacement for minced garlic
• Use in dressings and/or marinades

Garlic Pesto Variations

• Pine nuts, sunflower seeds, almond or even pumpkin seeds are good substitutes for walnuts
• Add one avocado to the food processor or blender before pulsing
• The basil leaves can be substituted for parsley, coriander, kale, dill or a mix of herbs
• Add 1 cup of grated parmesan cheese after the basil if desired
• For a bit of spice, try adding some crushed red pepper flakes
• If you prefer some acidity to this pesto, try adding a squeeze of lemon juice or a small splash of white wine vinegar

Storing Garlic Scape Pesto

This vegan and gluten-free pesto can be stored in an airtight container in the fridge for up to around 7 days. When stored in the freezer, it can easily last for up to six months. 

The best way to freeze it is to add the pesto to an ice cube tray or a muffin tray (depending on the serving size you are wanting), freeze and then remove and store in a freezer bag or an airtight container in the freezer.

Garlic Scape Pesto

To make this pesto, you will need:

• 1 cup (30g) gently packed basil leaves
• 10 – 12 (150g) garlic scapes
• ⅓ cup (33g) walnuts
• 6 – 8 TBSP (90-120ml) olive oil
• 1 TBSP (15 ml) fresh lemon juice
• ½ tsp (3g) sea salt

To make garlic scape pesto, first you will need to wash and trim any of the tough ends off the garlic scapes. Then chop the scapes into small bits. I prefer to chop into smaller sized pieces as there is less chance of stringy bits forming in the pesto. 

Add the scapes to a food processor or a blender.

Add the walnuts, 6 TBSP (90ml) of olive oil, and lemon juice to the food processor or blender.

Pulse until everything is finely chopped. Add more olive oil, if needed.

Add the basil leaves and blend the mixture on low until it has reached the desired consistency. At this point, if you think the mixture is a little too dry (this can happen when using larger, more mature scapes), you can add a little bit of water if desired.

Add the salt and pulse to mix. Taste and add more salt and lemon juice as desired.

Store in an airtight container in the fridge or in a freezer safe container in the freezer.

More Recipes

• Homemade Basil Pesto
• Honey Fermented Garlic
• Homemade Garlic Bread Seasoning
• Homemade Garlic Powder
• Homemade Minced Garlic
• Growing and Storing Garlic