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Garlic Scape Pesto

Servings: 1 cup


  • 1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
  • 1/4 cup raw sunflower seeds, pine nuts, walnuts, or other favorite nut
  • 1/2 cup extra virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup basil leaves
  • juice of one lemon
  • kosher salt to taste


  • Rough chop the scapes, place in a colander, and pour 2 cups boiling water over them to soften a little
  • Place the garlic scapes in a food processor and pulse for 30 seconds
  • Add the seeds or nuts and pulse for 30 seconds. Scrape down the sides of the bowl.
  • Add olive oil and process on high for 15 seconds.
  • Add the Parmesan cheese and pulse until the ingredients are combined.
  • Add the basil and lemon juice, and process until as smooth as you like it.
  • Add salt to taste and serve immediately.


If you have leftovers, scoop into a small container and pour just enough olive oil over the top to create a seal between the pesto and air. Just stir the oil in the next time you dig in. The oil will prevent air from turning the pesto black on top.