Garlic Scape Pesto recipe

Garlic Scape Pesto recipe
Prep time
Cook time
Total time
A great use for garlic scapes is to make garlic scape pesto
Recipe type: Canning
Cuisine: Canning
Serves: 1 ziplock bag full
  • ½ C. Pine nuts (toasted)
  • 1 Cup of chopped garlic scapes (chop small if possible)
  • 1 teaspoon salt
  • 2 Tbsp lemon juice
  • ½ C. olive oi
  • ½ C. Parmesan cheese (from Costco)
  1. I toasted the pine nuts lightly until they just started to lightly brown. About 5 minutes and then cooled for 15 minutes.
  2. In the food processor I added everything but the olive oil. I pulsed it about 5 times and realized I should have cut the scapes down more than I had. I ended up pulsing probably 25 times to get the scapes to a small enough size. It didn’t seem to hurt the size of the other items and didn’t make it into a paste which can happen if you pulse too much or too long. Note: I added the parmesan cheese because I used the Costco bulk pre-shredded kind and it was fairly long hard strands and I felt it would be fine in the food processor.
  3. Add the oil through the top opening slowly as you pulse a final time.
  4. My intent was to preserve these so I put them in a freezer Ziploc, squeezed out the air, and then flattened the bag. This accomplished two things: first it was easier to store in the freezer, and second I can break off a small piece at a time easier and keep the rest in the freezer.
  5. This should store fine until garlic scape season next year!


Frozen garllic scape pesto
Garlic scape pesto frozen in sandwich size ziplock

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