Check your local farmer market for garlic scapes, and try this Garlic Scape Pistachio Basil Pesto. Add to pizza, pasta, hummus, mix into mayo for sandwiches, top your burgers, omelet or frittata, whip into ricotta cheese for a dip, and baste grilled fish, chicken, and meats.
No scapes? No problem! My traditional basil pesto recipe using garlic cloves instead of scapes is below.
What are Garlic Scapes?
Garlic scapes are the stem that shoots out of the center of a garlic plant, that will ultimately become a flower if not harvested. The scape is removed before flowering so that more energy can be transferred below the ground where the garlic bulb is forming. The taste is a bit spicy, and very garlicky. They can be grilled, stir fried, or added to pesto, as in this recipe. Scapes are a delicious holdover while waiting for the garlic bulbs to mature.
Jump to RecipeHow to Choose Garlic Scapes
Look for scapes that are bright green and firm, but the stem is flexible. Smaller scapes have a more mild flavor, and larger will be more garlicky, so it’s just a matter of preference. If you are using scapes for grilling or stir fry, smaller will be more tender. They are best harvested when they curl into a “P” shape, where the scape curls downwards over itself.
What is Pesto Made of?
Fresh pesto can be made out of just about anything! It’s usually garlicky, lemony, and has some grated cheese, nuts, and good olive oil. Traditional pesto uses pine nuts, which can be very expensive. I am using pistachios in this recipe, but you can use any nuts, or even seeds like pumpkin, that you have around. I like to lightly toast nuts to bring out the flavor, and always choose unsalted nuts and seeds so I can control the sodium in the dishes I use them in. You can also use different greens like cooked broccoli rabe or escarole, raw spinach leaves, or raw arugula
Here is my go to recipe for traditional Basil Pesto if you cannot find garlic scapes, which is more traditional and uses fresh garlic instead of scapes. You can use store bought, just know that many brands contain sugar, refined seed oils, fillers like potato starch, and some even have artificial colors, so check your label!
How to Make Garlic Scape Pesto
FIRST All of the ingredients go right into the food processor, get pulsed a bit to get them broken down, so make sure everything is ready to go before you start
Garlic Scapes – Nutritional powerhouses that have all the heart healthy and cholesterol lowering benefits of garlic. They are ready to harvest when they fold over themselves into a “P” shape
Pistachios – Have healthy fats that support heart health and lower cholesterol, and packed with soluble fibers. I choose raw, unsalted to control the sodium and the shelf life is extended when you toast them yourself
Parmesan Cheese – Don’t buy the stuff in the green can! It has cellulose, an anti-caking agent. I buy mine by the block, cut in cubes, and batch grind it with the chop blade in the food processor. It’s a lean protein and one ounce has about ten grams of protein – so much healthier than ultra processed protein bars!
Basil Leaves – All fresh herbs have medicinal properties. Basil supports immune and cardiovascular function. You need fresh for this recipe. Dried won’t work
Salt and Pepper – Add during the processing, and remember you can always add more, and not take it away! Season, taste and reseason as needed
Fresh Lemon – We are using the zest and juice to capture all of the freshness and cardiovascular and antioxidant benefits
Extra Virgin Olive Oil – Monounsaturated fats to support heart health and balanced blood sugar
How to Store Garlic Scape Pistachio Pesto
Instagram Tutorial: Garlic Scape Pistachio Pesto
This will last about 5 days in the frig. I like to make batches and freeze it in smaller quantities. A little goes a long way, so I freeze in about quarter cup servings. You can use ice cube trays, small individual containers, or lay dollops out onto a parchment lined pan, freeze, then gather up the frozen dollops and put into one container and pull as needed.
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Easy Garlic Scape Pistachio Pesto
Ingredients
- 1 cup chopped rough chopped garlic scapes about 6-8 scapes
- ½ cup pistachios – toasted and unsalted
- ½ cup grated Parmigiano Reggiano
- 1 cup fresh basil leaves
- Generous pinch of fine sea salt and ground black pepper
- Juice and zest of one lemon
- ¼ cup extra virgin olive oil or more
Instructions
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-In a high speed blender, or food processor with chop blade, pulse garlic scapes, walnuts, Parmigiano Reggiano, basil leaves, and salt and pepper until combined
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-Pulse in lemon juice and zest
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-With the processor running, drizzle in olive oil, and process until the ingredients are well incorporated, but still have some texture
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-Don’t puree this into a paste
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-Taste and adjust for salt, pepper, and whirl in more olive oil for a smoother pesto
