If you frequent your local farmer’s market in early June, you have probably noticed bundles of long, curly, whimsical green stems for sale. Those are Garlic Scapes!
Garlic scapes are the tender flower stalks of hardneck garlic plants. Farmers cut them off so the plant sends all its energy into growing the garlic bulb underground. But these green stems are a culinary goldmine! They have a sweet, mild garlic flavor that is absolutely incredible.
Because their season is so incredibly short (only a few weeks in early summer!), you have to grab them while you can. The absolute best way to preserve their vibrant flavor is by making this Garlic Scape Pesto. It is vibrant, fresh, freezes beautifully, and is one of the best garlic scapes recipes you will ever try!
🛒 The Ingredients (The Budget Hack)
- 1 cup Garlic Scapes, chopped (about 10 to 12 scapes).
- 1/3 cup Pine Nuts. (Budget Hack: Pine nuts are incredibly expensive! You can easily substitute them with walnuts, almonds, or even sunflower seeds for a delicious and cheaper twist).
- 1/2 cup Parmesan Cheese, freshly grated.
- 1/2 cup Extra Virgin Olive Oil.
- 1 tbsp Fresh Lemon Juice.
- Salt & Freshly Cracked Black Pepper to taste.
👩🍳 Step-by-Step Instructions
Step 1: Prep the Scapes (What to Cut!) 🛑
Wash your garlic scapes thoroughly. You will notice a small, bulbous swelling near the top of the stem (this is the flower bud). You want to cut off this bulb and the wispy tip above it, as they can be tough and stringy. Chop the remaining tender green stems into 1-inch pieces.
Step 2: The “Blanching” Hack for Bright Green Pesto 🧊
Raw garlic scapes can have a very sharp, intense bite. Chef’s Secret: Bring a small pot of water to a boil. Drop the chopped scapes in for exactly 30 seconds, then immediately plunge them into a bowl of ice water. This “blanching” mellows the garlic flavor perfectly AND locks in a vibrant, neon-green color so your pesto doesn’t turn brown in the fridge!
Step 3: Pulse the Nuts and Scapes
Add the chopped garlic scapes and your pine nuts (or walnuts) to a food processor. Pulse several times until everything is finely chopped and broken down.
Step 4: Stream the Oil
Turn the food processor on low speed. Slowly drizzle the extra virgin olive oil through the top chute in a steady stream. This helps emulsify the pesto into a smooth, creamy sauce.
Step 5: The Cheese and Citrus
Remove the lid and add the freshly grated parmesan cheese, fresh lemon juice, salt, and pepper. Pulse 3 or 4 more times just to combine the cheese into the mixture. (Do not over-blend the cheese, or it will become gummy!).
🍝 How to Use Garlic Scape Pesto:
This pesto is incredibly versatile! Toss it with hot pasta, spread it on toasted sourdough bread for a quick appetizer, use it as a base for a summer pizza, or mix it into mayonnaise for a gourmet sandwich spread!
Storage Tip: Store in an airtight jar in the fridge for up to a week (pour a tiny layer of extra olive oil over the top to keep it from oxidizing!). You can also freeze this pesto in ice cube trays for a taste of summer all winter long!
