Garlic Scapes 2









Samplers and Featured Recipes:

Garlic Scape Pesto

This recipe is so versatile and it's a snap to put together.  You can use any greens (spinach, basil, boston lettuce) and any nuts/seeds (sunflower seeds, almonds, shelled pumpkin seeds). Garlic Scape Pesto is great as a pasta/pizza sauce, or mixed with mayo and used as a sandwhich spread.  

For a vegan version omit cheese or replace with nutritional yeast.  


1 cup Garlic Scapes (finely chopped)

1/2 cup Arugula (sliced)

1/3 cup Parmesean Cheese (grated)

1/3 cup Walnuts (coarsely chopped and toasted)

1/2 Lemon (juiced)

Olive Oil (added slowly)

Salt and Pepper



Blender/Food Processor

Chef's Knife

Cutting Board



Combine all ingredients in the food processor.

Start with about half of each and at keast 2 tablespoons of oil.

Adjust ratios to your taste.



Remove the flower bulbs and the bottoms of the garlic scapes.  Slice thinly to help your food processor along.

Recipe's ingredient amounts are approximate.  By all means experiment with different greens, nuts/seeds and cheeses.

If you have trouble blending, add more oil and/or lemon juice.  


The blogs that Inspired our recipe:

Garlic Scape and Arugula Pesto (Vegan)

Scape Pest Served on Ravioli with Fiddleheads and Asparagus

Garlic Scape Pesto (No greens)

Garlic Scape Pesto and Mushroom Pizza

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