I visited the Union Square farmers market this morning and discovered garlic scapes for the first time. Garlic scapes are the tender, curly flower stalks that grow from hardneck garlic bulbs; farmers typically trim them early so the plant directs more energy into enlarging the bulb. They’re available only briefly each growing season, and their fresh green appearance is easy to miss if you don’t know what to look for.
Flavor-wise, garlic scapes are milder and more delicate than mature garlic cloves. They have a bright, grassy quality like a cross between green onions and garlic, offering a subtler garlicky note that works beautifully raw or lightly cooked. At the market, the vendor suggested using scapes anywhere you’d normally use garlic, or blending them into a vibrant pesto. That idea stuck with me—this pesto is simple, versatile, and highlights the scapes’ gentle garlic flavor. Use it on crostini, stirred into pasta or risotto, as a topping for grilled vegetables, or brushed on bruschetta.
Garlic Scape Basil Pesto
This garlic scape basil pesto is quick to make and stores well. It blends the bright, fresh flavor of basil with the mild garlicky bite of scapes and nutty Parmigiano Reggiano. Olive oil binds the ingredients into a smooth, spreadable sauce. The recipe yields enough to flavor many dishes and keeps refrigerated in an airtight jar for up to two weeks.
Yield and Serving Size
Yield: 7 servings
Serving size: 1 tbsp
Ingredients
- 1/2 cup (about 6) garlic scapes, trimmed (remove flowers and any tough ends)
- 1/2 cup fresh basil leaves
- 1/2 cup grated Parmigiano Reggiano
- 1/3 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Trim and chop the garlic scapes into small pieces so they process evenly.
- In a food processor or a mini blender, combine the chopped scapes, basil leaves, grated Parmigiano, and a pinch of salt and pepper. Pulse until the mixture begins to come together and is fairly smooth.
- With the processor running in short bursts, slowly stream in the olive oil until the pesto reaches your desired consistency. Scrape down the sides as needed and pulse a few more times to fully incorporate the cheese and oil.
- Taste and adjust seasoning with more salt or pepper if necessary. If the pesto is too thick, add a little more olive oil or a splash of warm water and pulse to loosen it.
- Transfer the pesto to a clean, airtight jar. Press a thin layer of olive oil over the surface to help preserve color and store in the refrigerator for up to two weeks.
Serving Suggestions
Use this pesto to dress pasta, stir into risotto at the end of cooking, spread on toasted bread or bruschetta, mix into grain bowls, or spoon over grilled fish and meats. Because the garlic scapes are mild, the pesto works well both as a finishing condiment and as a cooked flavoring—add a tablespoon to a warm pan when you finish a sauce to brighten it.
Variations and Tips
- Substitutions: If scapes are unavailable, you can use young garlic shoots or reduce the amount of fresh garlic cloves to avoid overpowering the dish. Start with one small clove and adjust to taste.
- Texture: For a chunkier pesto, pulse fewer times and stir in the oil by hand. For an ultra-smooth pesto, process longer and use slightly more oil.
- Freshness: Use the freshest basil you can find for the brightest flavor. Blanching basil briefly and cooling it in ice water can help preserve color if you are preparing the pesto ahead of time.
- Freezing: Freeze pesto in ice cube trays for single-portion servings; transfer frozen cubes to a sealed bag and keep in the freezer for several months.
Nutrition (per 1 tbsp)
Calories: 124.4 kcal
Carbohydrates: 0.5 g | Protein: 3.2 g | Fat: 12.4 g
Sodium: 133.2 mg | Fiber: 0.2 g | Sugar: 0.1 g
If you try this garlic scape basil pesto, please leave a comment and rating to share how you used it or any tweaks you made. Seasonal ingredients like garlic scapes are a wonderful way to add bright, fresh flavor to everyday dishes—enjoy experimenting with it in your kitchen!