Recipe from

Yield: 1 Pint

  • 2 cups of garlic scapes, chopped into one-inch pieces
  • 1 cup of finely grated Parmesan
  • ½ cup pine nuts (can substitute cashews or raw sunflower seeds)
  • ½ tsp salt
  • 1 cup extra virgin olive oil 
  • ½ to 1 cup fresh basil leaves (optional)


  1. Begin by gathering your ingredients.
  2. Process your garlic scapes in a food processor until they’re finely chopped. This will help break them up into small pieces and make the texture of your pesto smoother. 
  3. Add in the remaining ingredients and continue processing until you get a smooth consistency.
  4. Once you’re happy with your pesto’s consistency, give it a try! You can adjust the seasonings to your taste with more salt, lemon juice, or basil. 
  5. Store leftover pesto in the refrigerator for up to one week, or freeze for up to one year. It can be served hot or cold.

Garlic scape pesto is my favorite way to use up garlic scapes in season!