Garlic Scape Pesto


1 cup garlic scapes (8 or 9 scapes), top flowery part removed, cut into 1⁄4-inch slices
1⁄3 cup walnuts
3⁄4cup olive oil
1⁄4to 1⁄2 cup grated Parmigiano-Reggiano cheese
1⁄2 teaspoon salt, or to taste
Ground black pepper


1. Place the scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in the oil and process until integrated.

2. With a rubber spatula, scoop the pesto out of the bowl and into a mixing bowl. Add Parmigiano- Reggiano and salt and pepper to taste.

3. Keeps for up to one week in an airtight container in the refrigerator. Also freezes well; add the cheese after the pesto has thawed.

Makes about 3⁄4 cup.

What to Look For

Scapes should be firm but somewhat flexible and free of blemishes or moldy spots. As they age, scapes will fade and brown, similar to what happens with a scallion.

What To Do With It

Pro tip

Store in the refrigerator and use within a week, as the stalks will eventually soften and lose their punch. Trim the end that was formerly attached to the bulb and discard the flowery blossom, as it tends to be stringy. You could also blanch (quick boil) for 60 seconds, followed by an ice bath, then freeze for when you get a scapes hankering later this year (and you will).


Slice thinly (about 1⁄4-inch pieces) and use like your other favorite allium friends. Saute and incorporate into fried rice, omelets, stir-fries or as a pizza topping.  Try them pickled, but really what I breathlessly wait for all year long is to make batches of pesto — to be tossed into pasta, spread onto sandwiches, lathered onto bruschetta and dipped with grilled vegetables. I’ll freeze a bunch without the cheese and thaw for later this summer when Sun Gold tomatoes are ready. The pairing is sublime.

garlic scape pesto recipe from Grace Communication Foundation