Garlic Scape Pesto

When garlic scapes pop up at the market in early summer, they’re one of the first things I reach for. They’re curly, whimsical, and if you’ve never had one—imagine a scallion and garlic clove had a mild, green baby. And when blended into pesto, garlic scapes give you that punchy garlic flavor without being too spicy or overpowering.

This Garlic Scape Pesto is my go-to early summer condiment. It uses just 100 grams of scapes, but that small handful transforms into a vivid, flavor-packed pesto that keeps beautifully and goes with everything. Toss it with pasta, spoon it onto roasted veggies, spread it onto sandwiches or dollop it onto grain bowls. It makes just over 3 cups, so you’ll have plenty of opportunities to get creative with it.

I’ve heard that the best pesto is always more basil than you think you need, more olive oil than you want to admit – and occasionally a special secret ingredient. Garlic scapes are on my list of secret pesto ingredients that I get excited to use every time they are in season. When used raw, they add a fresh, garlicky, herbaceous note to my pesto. I love this pesto for swirling it into pastas, scooping it over eggs, and swiping into focaccia sandwiches. It’s one of my summer staples.

Why you should try Garlic Scape Pesto

• It celebrates short-season produce. Garlic scapes are only around for a few weeks in early summer—this is the best way to use them while you can.
• It’s a fool-proof ratio for pesto that is herbaceous and subtly garlicky – The combination of basil, parmesan, and scapes makes for a punchy green pesto that holds up to hearty dishes and lighter fare alike.
• It’s freezer-friendly. This pesto keeps in the fridge for a week or the freezer for up to six months, so you can preserve a little summer green for later.

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Ingredients You’ll Need

All ingredients are measured by weight because volume can vary widely with loose or leafy ingredients—especially basil. I find that this ratio is fool-proof, plus it’s easy to memorize and use with various herbs + nuts!

• Garlic scapes (100 grams): Chop these up before adding them to the food processor. They give the pesto its signature garlicky (yet fresh) notes.
• Freshly grated parmesan (50 grams): I also like to grate this first before adding it to the food processor, it makes
• Pine nuts (50 grams): Pine nuts grind down very well, so I like them as the traditional pesto nut. However you can play around with what nuts you use, and I have suggestions below!
• Diamond Crystal kosher salt: Start with about 1/2 teaspoon to 1 teaspoon, but then adjust to taste.
• Fresh basil (300 grams): This will no doubt be more than you think you need. But a lot of pesto is the key to a really vibrant and fresh pesto.
• Extra-virgin olive oil (1 cup, typically 240 grams): This helps the pesto blend and gives it that rich, spoonable consistency.
• Lemon juice (optional): A tablespoon adds much-needed acid, but go easy—too much can risk the taste of lemon being a bit too prominent.

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How to Make Garlic Scape Pesto

1. Prep your scapes: Roughly chop the garlic scapes, trimming off any tough or fibrous ends. Add them to a food processor.
2. Build the base: Grate in the parmesan, add the pine nuts, and sprinkle in 1 teaspoon of Diamond Crystal kosher salt. Pulse everything together until you get a thick, even paste.
3. Add the basil in batches: Add the basil in four batches, drizzling in olive oil as you go. This helps the food processor blend everything smoothly without getting stuck. Basil is a soft herb, so the blending shouldn’t be too difficult.
4. Season and finish: Once all the basil is incorporated, taste your pesto. Add more salt if needed, and stir in lemon juice if you’d like a little acid to brighten it up.
5. Store and enjoy: This recipe makes just over 3 cups. It keeps in the fridge for up to a week or in the freezer for six months.

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Storage & Freezing Tips

• Fridge: Store in an airtight container with a layer of olive oil on top to keep it from browning. It’ll keep for up to 7 days.
• Freezer: Freeze in small jars or ice cube trays (perfect for portioning!) and transfer to a freezer bag once solid. It’ll keep its bright green flavor for up to six months.

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Ways to Use Garlic Scape Pesto

• Toss with hot pasta and a splash of pasta water for an instant sauce.
• Spread on toast or sandwiches with roasted veggies or mozzarella.
• Mix into yogurt or sour cream for a quick dip.
• Drizzle over eggs, grain bowls, or grilled proteins. I love this with some crispy tofu.
• Use it to marinate vegetables before roasting. Add a touch of mayonnaise for an extra rich marinade.

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A Note on Measurements

I always measure pesto ingredients in grams, not cups—this is because it helps measure the basil more accurately, and it gives me a pretty perfect ratio every time. If you’re used to measuring by volume, this might feel unfamiliar, but I promise it results in a more consistent, better-blended pesto that you’ll never mess up.

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Garlic Scape Pesto FAQs

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Garlic scape season doesn’t last long—so if you see them, grab a bunch and make this pesto. It’s vibrant, versatile, and the best way I know to bottle up a little early summer for the weeks (and months!) ahead

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3