Recipe: Garlic Scape Pesto

Thanks to scape-grower Renata Weber of Mile Hill Farms, who says “I make this pesto with what is available when the scapes come ready. If the parsley or basil is not ready yet then I omit it from the recipe. This recipe you can play with to suit your palate.”


  • 1 cup garlic scapes (about 8 or 9 scapes) cut into ¼-inch slices
  • ½ cup parsley
  • ½ cup basil
  • 1/3 cup walnuts/almonds/pine nuts (if desired)
  • ¾ cup olive oil
  • ¼ – ½ cup grated parmigiano (if desired)
  • ½ teaspoon salt
  • black pepper to taste
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto.

Use pesto as a spread for crusty breads, added to canned tomatoes to make delicious pasta sauce and even on pizza, and don’t forget to experiment – this tasty creation is versatile as well as delicious!


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