Check your local farmer market for garlic scapes, and try this Garlic Scape Walnut Basil Pesto. Add to pizza, pasta, hummus, add to mayo for sandwiches, top your omelet or frittata, whip into ricotta cheese for a dip, and baste grilled fish and meats.
No scapes? No problem! My traditional basil pesto recipe using garlic cloves is below.
Instagram Tutorial on How to Make Garlic Scape Walnut Pesto
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.
How 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.
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 walnuts in this recipe, but you can use any nuts, or even seeds like pumpkin seeds that you have around. I like to lightly toast nuts to bring out the flavor. You can also use different greens like cooked broccoli rabe, spinach leaves, or arugula
Here is my go to recipe for traditional Basil Pesto if you cannot find garlic scapes
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
NEXT Run the food processor and drizzle in some good olive oil
LAST Taste and adjust for seasoning
How to Store Garlic Scape 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.
10 Minute Walnut Garlic Scape Basil Pesto
Makes About Two Cups
1 cup chopped garlic scapes, about 6-8 scapes
½ cup toasted walnuts
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
-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
-Pulse in lemon juice and zest
-With the processor running, drizzle in olive oil, and process until it begins to become smooth, but still has some texture
-Taste and adjust for salt, pepper, and whirl in more olive oil for a smoother pesto
-Use immediately, store leftovers in the frig for up to 5 days, or freeze as above
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