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Garlic Scape Pesto

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5 from 1 vote
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This garlic scape pesto is flavourful, easy to make, and packed with bold, garlicky goodness.

With helpful prep tips, storage advice, and flexible ingredient swaps, this post has everything you need to make a delicious and versatile pesto

A garlic-shaped bowl full of garlic scape pesto, surrounded by fresh curly garlic scapes.
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While I love a classic basil pesto, this ultra-garlicky garlic scape version is something I look forward to every summer.

It’s bursting with flavour, and I only get to make it once a year, right after harvesting scapes from the garlic growing in my backyard.

If you're growing garlic, making pesto from the scapes is a great way to reduce food waste!

If you aren't growing your own, that's ok, too! You can sometimes find fresh garlic scapes at farmers' markets.

Why This Recipe Works

  • Beginner-friendly with practical tips on how to prep garlic scapes and adjust for texture.
  • Includes storage and freezing advice, so you can enjoy the pesto now or preserve it for later.
  • Step-by-step instructions make the recipe easy to follow.

What Are Garlic Scapes?

Garlic scapes are the flowering stalks of hardneck garlic plants. These curly stalks are harvested in early summer to help the garlic bulbs grow larger.

Mild and garlicky, garlic scapes are edible and delicious when used raw or cooked.

They’re often used in stir-fries, sautéed dishes, or turned into pestos (like this one).

Ingredients & Substitutions

The ingredients for garlic scape pesto on a table with a box grater.
  • Fresh Garlic Scapes: Available at Farmer's market around the end of Spring/beginning of Summer, if you haven't grown your own.
  • Pumpkin Seeds: A less expensive alternative to classic pine nuts. Substitute with walnuts, almonds, pistachios or pine nuts.
  • Olive Oil: Extra virgin works well. Substitute with another neutral oil (like sunflower oil).
  • Parmesan Cheese: Buy fresh cheese if possible. Shelf-stable pre-grated Parmesan contains cellulose powder, which may affect the texture of the pesto. Substitute with Pecorino Romano or Grana Padano cheese.
  • Lemon juice: Adds acidity to the pesto. Use fresh lemon juice, if possible. If you don't have any lemons, you can make the recipe without the lemon juice.

Optional Add-Ins for Extra Flavour

  • Add red pepper flakes for a touch of heat.
  • Use nutritional yeast instead of Parmesan for a vegan alternative (I have not personally tested this).
  • Replace some of the garlic scapes with basil leaves for a less pungent flavour.
An illustration of a recipe card next to a green bowl with ingredients falling into it.

See the recipe card for the complete ingredient list and recipe instructions.

Step-by-Step Instructions

Making garlic scape pesto is simple, and a food processor makes the process quick and easy.

A food processor with roughly chopped garlic scapes in it. A rubber spatula is sitting next to the processor bowl next to the power button.

Step 1: Add roughly chopped garlic scapes to the food processor bowl. Pulse until finely chopped.

Pumpkin seeds sitting on top of chopped up garlic scapes inside of a food processor.

Step 2: Add the pumpkin seeds and pulse until finely chopped.

Pouring olive oil into a food processor that has garlic scapes and pumpkin seeds in it.

Step 3: Pour oil into the mixture while the processor is running.

Adding a bowl of Parmesan cheese to garlic scape pesto in a food processor.

Step 4: Stop the processor and add grated Parmesan. Pulse to combine.

Adding lemon juice to garlic scape pesto in a food processor.

Step 5: Add lemon juice to the pesto mixture. Pulse to combine.

Adding salt to garlic scape pesto mixture in a food processor.

Step 6: Season with salt and pepper to taste. Stir to combine.

How to Properly Cut Garlic Scapes

If the ends and flower buds are tough, trim them off the scapes with a sharp knife.

Then, chop the remaining stalks into smaller pieces to help them break down evenly in the food processor.

An illustration of green herbs.

Garlic scapes can be fibrous, so don’t be surprised if you need to stop processing and scrape down the bowl before continuing with the recipe.

Storing and Preserving the Pesto

Garlic scape pesto has the best flavour after 1-2 days of sitting in the fridge. The spicy garlic flavour mellows out a bit, and the flavours meld together.

I always recommend making this ahead of time so you can cook with it when you need it.

Refrigeration Tips

Store the pesto in an airtight container in the fridge for up to 1 week. Add (and maintain) a thin layer of olive oil over the top to help preserve freshness.

Freezing the Pesto

For best texture, consider leaving out the Parmesan before freezing. You can stir it in after thawing.

6 tablespoon-sized dollops of garlic scape pesto on a parchment lined baking tray with a tablespoon.

Freeze pesto in silicone ice cube trays or place tablespoon dollops on parchment paper.

Once frozen, transfer the portions to a resealable freezer bag. Use within 3 months for the best flavour.

Ways to Use Garlic Scape Pesto

  • Toss with pasta or gnocchi
  • Spread on toasted bread or crostini
  • Stir into soups or stews for a flavour boost
  • Use as a marinade for grilled chicken or fish
  • Mix with mayo or yogurt for a creamy dip or sandwich spread

Frequently Asked Questions

Can I make this recipe without a food processor?

It’s possible, but not ideal. While traditional pesto is made with a mortar and pestle, garlic scapes are too fibrous for that method to be effective. A high-powered blender might work if you chop the scapes into smaller pieces first.

Should I blanch my garlic scapes before processing?

You can, but I don’t find it necessary. Some people blanch scapes in boiling water for a couple of minutes, then cool them in an ice bath to mellow the flavour. I’ve found that adjusting the salt and lemon juice, letting the pesto sit in the fridge for a day or two, or warming it before serving all help tone down the sharpness without the extra step.

I hope you enjoy this garlic scape pesto as much as I do.

If you make this recipe, feel free to leave a comment and rating below or tag me on Instagram @InSearchOfYummyness—I’d love to see how you use it!

Recipe

A garlic-shaped bowl full of garlic scape pesto, surrounded by fresh curly garlic scapes.
Created By: Shareba Abdul

Garlic Scape Pesto

5 from 1 vote
This easy garlic scape pesto recipe features olive oil, Parmesan, and lemon for a bold, fresh flavour. Perfect for pasta, dips, and more.
Print Recipe Save
Prep Time 12 minutes
Total Time 12 minutes
Servings: 20 tablespoons
Calories: 76
Ingredients Equipment Method Nutrition Notes

Ingredients  

  • 1 cup garlic scapes, chopped (about 11 scapes)
  • ¼ cup raw pumpkin seeds
  • ½ cup olive oil, extra virgin
  • ½ cup Parmesan cheese, grated
  • 1 tablespoon lemon juice
  • ¼ teaspoon black pepper, ground
  • ¼ teaspoon salt

Equipment

  • Food Processor
  • Rubber Spatula

Method
 

  1. Add chopped garlic scapes into a food processor. Pulse several times, until the scapes break down. Scrape down the sides of the food processor as needed with a spatula.
  2. Add the pumpkin seeds and pulse the mixture again until the seeds are coarsely chopped.
  3. While the machine is running, slowly pour in the olive oil. Process on high speed for about 30 seconds.
  4. Add the Parmesan cheese (unless you're going to freeze the mixture), and pulse until the cheese is combined into the mixture.
  5. Add the lemon juice, and process until the mixture is combined. Season with salt and pepper to taste (add a little at a time and stir).
  6. Store in an air-tight container with a thin layer of olive oil poured on top. The flavour will mellow after a day or two in the fridge. See notes for more storage tips.

Nutrition (per serving)

Serving: 1 tablespoonCalories: 76 kcalCarbohydrates: 3 gProtein: 2 gFat: 7 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gTrans Fat: 0.001 gCholesterol: 2 mgSodium: 71 mgPotassium: 10 mgFiber: 0.3 gSugar: 0.1 gVitamin A: 20 IUVitamin C: 3 mgCalcium: 47 mgIron: 0.3 mg

Notes

  • For best results, chop scapes into small pieces before processing.
  • Add olive oil slowly for better texture and emulsification.
  • Taste and adjust seasoning as needed—garlic scapes can vary in intensity.
  • Store in the fridge for up to 1 week with a layer of olive oil on top, or freeze in cubes for longer storage. See the blog post for the full storage details. 
  • Omit Parmesan if freezing, and stir it in after thawing for a smoother texture.
  • The pesto will have an intense garlicky flavour when it's fresh, but this mellows out a bit after a day or two in the fridge. 
  • Warming the pesto also helps to mellow the flavour (adding it to very warm pasta, adding it to chicken before baking, etc.)
  • If you don't have a food processor, a powerful blender might work if you cut the scapes into smaller pieces. 

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  1. Shareba Abdul says

    I look forward to making this pesto every summer with garlic scapes from my garden. It’s super flavourful, easy to prepare, and freezes well too. If you’re growing hardneck garlic, don’t let your scapes go to waste! This recipe is a great way to make the most of your harvest.

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