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If you’ve never made garlic scape pesto before, you’re in for a treat. It’s fresh, vibrant, packed with garlicky flavour, and hands down one of my favourite ways to use garlic scapes while they’re in season.
Every year, when the garlic scapes start curling in the garden, I know exactly what I’m making first. This homemade garlic scape pesto combines fresh garlic scapes, basil, toasted walnuts, Parmesan, and lemon for a bright, savoury spread that tastes like summer in a spoonful. It has all the classic flavours of basil pesto, but with a fresh garlic twist that’s a little greener, a little sweeter, and seriously hard to stop eating.
I love keeping a jar in the fridge for quick meals throughout the week. Toss it with pasta, spread it on sandwiches or pizza, swirl it into roasted vegetables, or spoon it over a batch of my crispy parmesan potatoes. It’s also fantastic on garlic crostini, stirred into a bowl of creamy pasta and sausage, or drizzled over juicy air fryer marinated chicken thighs. Once you make a batch, you’ll find no shortage of ways to use it.
✳︎ Why You’ll Love This Garlic Scape Pesto
- A fresh, seasonal way to put those garden garlic scapes to good use.
- Ready in about 10 minutes with a handful of simple ingredients.
- Bright, nutty, garlicky flavour that wakes up everything it touches.
- Freezes beautifully, so you can enjoy garlic scape season long after it’s over.
- Works on everything from pasta and pizza to grilled chicken and roasted veggies.
What Are Garlic Scapes?
If you’ve never cooked with garlic scapes before, you’re not alone. These curly green shoots are the flower stalks that grow from hardneck garlic plants and are typically harvested in late spring or early summer. Removing them helps the garlic bulbs develop underground, but the scapes are far too good to toss.
Around here, garlic scapes are one of those seasonal ingredients I look forward to every year. They’re versatile, easy to use, and add a fresh garlic flavour to everything from stir-fries and omelets to compound butter and, of course, pesto. Their tender texture blends beautifully into sauces, making them a natural fit for this garlic scape pesto recipe.
What Do Garlic Scapes Taste Like?
Garlic scapes taste like a milder, fresher version of garlic cloves. They’re garlicky, but without the sharp bite that raw garlic can sometimes have. Instead, they bring a bright, green flavour with subtle sweetness and a hint of onion-like freshness.
That balance is exactly what makes them so good in pesto. They add plenty of flavour without overpowering the basil, walnuts, and Parmesan, creating a pesto that’s bold, fresh, and easy to keep going back for another spoonful.
Ingredient Notes
This garlic scape pesto keeps things simple, but each ingredient plays an important role in building flavour and texture. The garlic scapes bring their signature fresh garlicky bite, basil adds brightness, walnuts provide richness, and Parmesan ties everything together with a savoury, salty finish.
A splash of fresh lemon juice helps balance the richness and keeps the flavours tasting vibrant. Good quality extra virgin olive oil is worth using here, too, since its flavour comes through in every bite.
Walnuts vs Pine Nuts
Traditional basil pesto is usually made with pine nuts, but I often reach for walnuts instead. They have a rich, slightly earthy flavour that pairs beautifully with garlic scapes, and they’re typically much easier to find and easier on the grocery budget.
Walnuts also create a slightly heartier texture that works especially well in a rustic homemade pesto. If you happen to have pine nuts on hand, feel free to use them, but don’t feel like you need to make a special trip to the store.
Basil or No Basil
Some garlic scape pesto recipes use only garlic scapes, while others combine them with fresh herbs. I prefer adding basil because it softens the sharper edges of the garlic scapes and adds that familiar pesto flavour most people know and love.
The garlic scapes are still very much the star of the show. The basil simply rounds everything out and helps create a more balanced pesto that’s versatile enough to use on everything from pasta and sandwiches to grilled meats and vegetables.
Tips for the Best Garlic Scape Pesto
- Choose young, tender garlic scapes whenever possible. The thicker, woody ends can be tough, so trim those off before adding them to the food processor.
- Toast the walnuts for a few minutes before using them. It brings out their natural richness and adds extra depth to the finished pesto. I use the same basic method I follow when making my toasted pecans.
- Don’t over process the mixture. A good pesto should have a little texture rather than being completely smooth. Those tiny bits of walnut and garlic scape add character.
- Taste before adding extra lemon juice. Garlic scapes can vary in intensity, and a quick taste test helps you find the right balance of brightness and garlic flavour.
- If your pesto seems too thick, add a splash more olive oil until it reaches your preferred consistency. Whether you’re spreading it on crostini or tossing it with pasta, the ideal texture can vary depending on how you plan to use it.
Ways to Use Garlic Scape Pesto
One of the best things about garlic scape pesto is just how versatile it is. A jar in the fridge can turn even the simplest meal into something that feels a little more special.
Toss it with hot pasta for a quick weeknight dinner, spread it on sandwiches and wraps, or spoon it over grilled chicken, steak, or fish just before serving. I especially love it drizzled over my restaurant-style ribeye steak or stirred into a bowl of pasta aglio e olio when dinner needs to come together fast.
It also works beautifully as an appetizer. Spread it on no knead bread, serve it with homemade crackers or tortilla chips, or use it as a flavourful base for burrata bruschetta. That fresh, garlicky flavour pairs especially well with juicy tomatoes and creamy cheeses.
For sides, try stirring it into roasted vegetables or spooning it over slow cooker baked potatoes while they’re still hot. A dollop can also wake up grain bowls, quinoa salads, scrambled eggs, and omelets. It also makes a great substitute for the pesto in my pesto cauliflower side dish, adding an extra layer of fresh garlic flavour to the roasted vegetables.
And if you’re as pesto obsessed as I am, be sure to check out my pesto recipe without pine nuts and pesto mayonnaise for even more ways to put those fresh herb packed flavours to good use.
Storage and Freezing
One of my favourite things about garlic scape pesto is that it lets you hang onto a little bit of garlic scape season long after it’s over. Since fresh garlic scapes are only available for a short window each year, I always make an extra batch or two to stash away for later.
Refrigerator Storage
Store garlic scape pesto in an airtight container or jar in the refrigerator for up to 5 days. To help keep it fresh and vibrant, pour a thin layer of olive oil over the surface before sealing the container. This helps reduce oxidation and keeps the pesto looking its best.
Freezer Tips
Garlic scape pesto freezes exceptionally well, which is great news if your garden suddenly gives you more scapes than you know what to do with.
I like freezing it in ice cube trays, then transferring the frozen cubes to a freezer safe bag or container. That way, you can pull out exactly what you need for a quick pasta dinner, a sandwich spread, or a spoonful for roasted vegetables.
Frozen garlic scape pesto will keep well for up to 3 months. It’s one of the easiest ways to enjoy that fresh, garlicky flavour long after garlic scape season has come and gone.
Frequently Asked Questions
more pesto recipes you’ll love
If you’re anything like me, one pesto recipe is never enough. Here are a few more flavourful ways to put fresh herbs, nuts, and bold ingredients to work in the kitchen.
- Sun-Dried Tomato Pesto. Rich, savoury, and packed with concentrated tomato flavour.
- Pistachio Pesto. A vibrant twist on classic pesto with a buttery, nutty finish.
- Sage Pesto. Earthy, aromatic, and perfect for fall and winter cooking.
- Chicken Pesto Meatballs. Tender, juicy meatballs loaded with bold pesto flavour.
- Caprese Stuffed Mushrooms with Pesto Butter. A crowd pleasing appetizer with melty cheese, tomatoes, and pesto in every bite.
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Garlic Scape Pesto Recipe with Basil and Walnuts
Video
Ingredients
- 1 cup garlic scapes (about 8–10 scapes) (chopped into 1-inch pieces )
- 1 cup packed fresh basil leaves
- ½ cup walnut halves (lightly toasted)
- ½ cup freshly grated Parmesan cheese
- 1 tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ½ cup extra virgin olive oil
Optional
- 1 tsp lemon zest
- 1-2 tbsp additional olive oil (as needed)
- extra Parmesan cheese (to taste)
Instructions
- Add the garlic scapes, basil, walnuts, Parmesan cheese, lemon juice, salt, and pepper to the bowl of a food processor.
- Pulse several times until the ingredients are finely chopped and evenly combined.
- With the food processor running, slowly drizzle in the olive oil until the pesto is smooth but still has a little texture.
- If using, add the lemon zest and pulse a few more times to combine.
- Taste and adjust the seasoning, adding more salt, pepper, Parmesan, or lemon juice as needed.
- For a thinner consistency, blend in 1 to 2 tablespoons additional olive oil.
- Serve immediately or transfer to an airtight container and refrigerate until ready to use.
Notes
Nutrition
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