Spring in New Hampshire and I look for fiddleheads and garlic scapes. Our local organic farm, Rosaly's, just picked their scapes and I swooped down and scored a bag full for whipping up some pesto. I like to keep it in the refrigerator to use during the week and I make extra for the freezer so that I can dip into it in the snowy winter months.

Although I adore the bulbs of the garlic plant, the scapes, or stalks, are lovely and tender and make a fantastic bright green pesto that I just love to toss with fresh angel hair pasta. Here's the recipe. If you like garlic, you'll enjoy this recipe!

Garlic Scape Pesto

Printable Recipe


1/2 lb. fresh garlic snipes

8 leaves fresh basil

1 1/2 cups fresh grated parmesan

1 cup extra virgin olive oil

1/2 cup pine nuts

1/2 cup walnuts or almonds

1/8 teaspoon any hot sauce

dash sea salt


1. Roughly chop the scapes. Heat 1 tablespoon of olive oil in a saute pan and saute all of the scapes for about 3 minutes.

2. Put into a food processor and blend until you have a puree. Add oil, drop by drop, until you achieve a consistency you wish. Drop in the nuts and pulse until you achieve a consistency you wish. Add in the hot sauce, salt, and grated parmesan and pulse until you are happy with the consistency. 

3. Store in the refrigerator for up to 2 months and in the freezer for several months.


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4 Comments on this article. Feel free to join this conversation.

  1. April @ Girl Gone Gourmet June 25, 2011 at 10:53 am -

    Sounds so summery and fresh!

  2. Chez Bonne Femme June 25, 2011 at 2:09 pm -

    Beautiful. Another great way to serve scapes is atop bruschetta. Toast the bread, brush with olive oil, and sprinkle with flecks of chopped scapes. Run under the broiler a few seconds more to release flavors. The vivid green color of the scapes is amazing (and the flavor is second to none).

  3. Hillary Davis June 26, 2011 at 4:06 pm -

    April, thank you! Chez Bonne Femme, just tried your idea for lunch and it was superb! Thank you!!!

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