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Garlic Scape Pesto

User Rating 3 Star Rating (1 Review)


Garlic Scape Pesto
© 2009 Miri Rotkovitz

Verdant and fresh, this Garlic Scape Pesto is an interesting departure from the more common basil pesto, and a wonderful way to use seasonally-available garlic scapes. If you come across garlic scapes at the farmers market, be sure to grab a bunch, and put their mild garlicky flavor to work in this easy pesto.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6 ounces


  • 8 to 10 garlic scapes, bulb end removed, cut into ¼-inch pieces (about 1 cup)
  • 1/3 cup walnuts
  • ½ teaspoon salt
  • ¾ cup extra virgin olive oil
  • ¼-1/2 cup grated Parmesan cheese (preferably Parmigiano-Reggiano)


Place the garlic scapes, walnuts, and salt in the bowl of a food processor and process until finely chopped. Slowly drizzle in the olive oil and process until the oil is incorporated and the mixture is somewhat smooth.

Transfer the pesto to a medium bowl. Fold in the Parmesan to taste. Toss with pasta, or use as a condiment for sandwiches, grilled fish or chicken. Enjoy!

Pesto may be stored in the refrigerator, in a  covered airtight container, for up to 1 week.

User Reviews

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 3 out of 5
Thanks!, Member gracias1

The recipe worked pretty good. Looking forward to using it over pasta, ect. Has a strong taste but the olive oil kinda helps to even it out.

1 out of 1 people found this helpful.

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