Garlic Scape Pesto


Garlic is eaten daily in our house, so we thought it was high time we grew our own. Last Fall we planted 60 garlic bulbs and are anxious for our harvest later this summer. But I never knew it was a two-for-one crop! We are currently enjoying the scapes.

If left to grow, the scapes develop into flowers, depleting energy from the garlic bulb in the ground. Not exactly knowing where to cut the scapes, I watched a you-tube video with O. Then he helped me cut the stalks at the point where the first leaves were growing. As he helped me chop the scapes, he took a taste, but decided he preferred fresh cut chives over scapes. His mind quickly changed with a few additional ingredients, a quick whir in the food processor, and added to Quinoa Veggie Curl Pasta. It had a great lemony and light garlic taste. We couldn’t stop eating it!!! I think I even like it better than basil pesto! Since Skoogie can’t eat pine nuts, I used sunflower seeds in the pesto and it was devine!


3/4 cup chopped garlic scapes

1/4 cup toasted sunflower seeds

Juice and zest of 1/2 lemon

1/2 teaspoon salt

A few grinds of black pepper

1/2 cup extra virgin olive oil

1/4 cup grated Parmigiano Reggiano cheese


Combine the scapes, sunflower seeds, lemon zest and juice along with salt and pepper in a food processor. Pulse until well combined and then pour the olive oil slowly through the feed tube while the motor is running. Transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, add the cheese until after you've defrosted it. Double and quadruple the recipe as needed.

A friend shared a link that was included with her CSA scapes with ideas beyond pesto from stir-frys to hummus. Go and get yourself some garlic scapes at your farmer’s market or your garden now!

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