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Garlic Scape Pesto
Submitted by Patricia Reitz

Garlic Scape Pesto

For those not familiar with garlic scapes - they're the curly green tops of hardneck garlic. They have a mild garlic flavor and can be used just like you'd use onions or scallions. I even think they look cool in a vase on the counter, but my favorite way to enjoy them is to make this flavorful pesto to serve on pasta or fish. It's a cinch to make and lasts for a couple weeks in the fridge - freezes beautifully too. "


1/3 cup chopped garlic scapes (use the tender parts of the stem)

1/3 cup pine nuts, toasted

1/3 cup grated Pecorino Romano cheese (Parmesan if Romano is too strong for you)

1/3 cup extra virgin olive oil

salt and pepper to taste


Place all the ingredients in a blender or food processor and puree; season with salt and pepper to taste (remember, the cheese is very salty). Refrigerate for up to 2 weeks or freeze for longer storage.

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Nutritional Information
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no nutrition information available

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