Garlic Scape Pesto Recipe With Walnuts

Tina Marinaccio MS RD CPT
Updated: June 22, 2024

Garlic Scape Pistachio Pesto — *Spoonful of Garlic Scape Pesto*

Quick Summary

Garlic scape pesto with walnuts is a fresh, seasonal condiment made from garlic scapes, toasted walnuts, basil, Parmigiano Reggiano, lemon, and extra virgin olive oil. Garlic scapes offer a mild, grassy garlic flavor that blends well into pesto, creating a versatile sauce for pasta, sandwiches, grilled meats, vegetables, and grain bowls. The pesto can be prepared in just five minutes, stored in the refrigerator for several days, or frozen for up to six months, making it an excellent way to preserve garlic scapes during their short harvest season.

If you grow garlic at home, you know that every June brings a brief, exciting window when garlic scapes appear. This garlic scape pesto recipe with walnuts is one of the best ways to make the most of that abundance. It comes together in just 5 minutes, uses simple pantry ingredients, and delivers a bright, garlicky, nutty flavor that works on almost everything. I have been making this recipe every summer for years, blending up big batches to freeze in small portions so I have homemade pesto ready to go all year long.

If you do not grow your own garlic, check your local farmers market in late spring or early summer. Garlic scapes are a seasonal gem worth seeking out, and this recipe is the perfect introduction to them.

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What are Garlic Scapes?

Garlic scapes are the curly, bright green stems that shoot up from the center of a hardneck garlic plant in late spring. If left on the plant, they would eventually flower and go to seed. Farmers and home gardeners remove them early in the season, which redirects the plant’s energy down into the developing garlic bulb underground, resulting in a larger, fuller bulb come harvest time.

The flavor of garlic scapes is distinctly garlicky with a mild, grassy sweetness and a slight bite. They are less pungent than a raw garlic clove, which makes them wonderfully versatile. You can grill them, toss them into a stir fry, or blend them into pesto as we are doing here. Think of scapes as a delicious in-between treat while you wait for the full garlic bulbs to mature.

How to Choose Garlic Scapes

Shopping for garlic scapes at the farmers market? Here is what to look for:

Color and texture: Choose scapes that are bright, vivid green and firm to the touch, with a stem that still has some flexibility.
Size and flavor: Smaller, younger scapes tend to have a milder, more delicate flavor. Larger scapes are bolder and more intensely garlicky. Either works well in this pesto, so it comes down to personal preference.
Tenderness for other uses: If you plan to grill or stir fry your scapes, smaller ones will be more tender. For pesto, size matters less since everything goes into the food processor.
Avoid: Any scapes that are yellowing, limp, or dried out at the tips are past their prime.

Garlic scapes have a short season, typically just a few weeks in late spring to early summer, so grab them when you see them and make a big batch of pesto to freeze.

Ingredients for Garlic Scape Pesto with Walnuts

You only need a handful of fresh, quality ingredients for this recipe:

1 cup chopped garlic scapes (about 6 to 8 scapes)
1/2 cup toasted walnuts
1/2 cup grated Parmigiano Reggiano
1 cup fresh basil leaves
Generous pinch of fine sea salt and freshly ground black pepper
Juice and zest of one lemon
1/4 cup extra virgin olive oil

A few notes on ingredients:

Walnuts: I use walnuts here because they are affordable, widely available, and bring a wonderful earthy richness to the pesto. Lightly toasting them beforehand deepens the flavor considerably. You can absolutely swap in pine nuts, pecans, pistachios, or even pumpkin seeds.
Parmigiano Reggiano: Use freshly grated if you can. Pre-grated cheese from a shaker is not the same and will affect the texture.
Olive oil: Use the best extra virgin olive oil you have. Since this is a raw preparation, the quality of the oil comes through in every bite.
Basil: Fresh basil adds brightness and a classic pesto flavor that pairs beautifully with the garlic scapes.

Equipment You’ll Need

Food processor or high speed blender
Small skillet for toasting nuts
Rubber spatula
Microplane or fine zester for the lemon
Airtight jar or container for storage

How to Make Garlic Scape Pesto with Walnuts

This recipe truly takes about 5 minutes from start to finish. Here is the method:

Toast the walnuts: Add walnuts to a dry skillet over medium heat. Stir frequently for 3 to 4 minutes until fragrant and lightly golden. Let them cool slightly before adding to the food processor.
Pulse the solids: Add the chopped garlic scapes, toasted walnuts, Parmigiano Reggiano, fresh basil, salt, and pepper to the food processor. Pulse several times until the mixture is broken down into a rough, crumbly texture.
Add lemon: Pulse in the lemon juice and lemon zest. The lemon brightens the entire recipe and balances the richness of the oil and cheese.
Stream in the olive oil: With the processor running, slowly drizzle in the olive oil. Process until the pesto comes together into a sauce that is smooth but still has some pleasant texture.
Taste and adjust: Give it a taste. Add more salt, pepper, or a touch more olive oil if you want a looser consistency.
Serve or store: Use immediately, refrigerate for up to 5 days, or freeze in small portions.

Expert Tips for the Best Garlic Scape Pesto

Toast your nuts: This one step makes a big difference. Toasting walnuts brings out a deeper, nuttier flavor and removes any bitterness.
Do not over-process: Pesto should have some body and texture. Stop blending while it still has a slightly chunky, rustic quality.
Use room temperature ingredients: Cold ingredients can cause the olive oil to seize up slightly. Let everything sit at room temperature for a few minutes before blending.
Zest first, then juice: Zest the lemon before cutting it in half to juice. It is much easier that way.
Taste as you go: Every bunch of garlic scapes is a little different in intensity. Start with less and add more to taste.
Keep it dairy free: Skip the Parmigiano and add a tablespoon of nutritional yeast for a vegan version with a similar savory depth.

How to Store Garlic Scape Pesto

In the refrigerator: Transfer pesto to an airtight jar or container. Pour a thin layer of olive oil over the top to prevent browning. It will keep well for up to 5 days.

In the freezer: This is my favorite method. I make large batches during scape season and freeze in small, ready-to-use portions. Here are a few ways to freeze it:

Ice cube trays: Fill each compartment with pesto, freeze solid, then pop the cubes out and store in a zip-lock freezer bag.
Parchment dollops: Drop spoonfuls of pesto onto a parchment-lined baking sheet, freeze until solid, then collect the frozen dollops into a single container.
Small containers: Portion into quarter-cup servings in individual freezer-safe containers.

Frozen garlic scape pesto will keep for up to 6 months. Thaw overnight in the refrigerator or simply stir a frozen cube directly into hot pasta.

Ways to Use Garlic Scape Pesto

Once you have a jar of this in your fridge, you will find yourself reaching for it constantly. Here are some favorite ways to use garlic scape pesto with walnuts:

Pasta: Toss with your favorite pasta and a splash of pasta water for a quick weeknight dinner.
Pizza: Spread it on pizza dough instead of tomato sauce, then top with fresh mozzarella and vegetables.
Sandwiches and wraps: Stir into mayonnaise or spread directly on bread for an instant flavor upgrade.
Grilled fish and chicken: Use as a finishing sauce or marinade.
Eggs: Spoon over a frittata, scrambled eggs, or a fried egg on toast.
Dips: Swirl into ricotta cheese or hummus for an easy, crowd-pleasing appetizer.
Roasted vegetables: Drizzle over roasted zucchini, tomatoes, or potatoes.
Grain bowls: Add a spoonful to a rice or farro bowl for an herby, garlicky boost.

Garlic Scape Pesto FAQ

Can you eat garlic scapes raw?

Yes, garlic scapes are perfectly safe to eat raw. They have a crisp, mildly spicy flavor when uncooked, similar to a green onion but more garlicky. In this pesto recipe, they go into the food processor raw, which gives the finished sauce its bright, fresh, punchy flavor. That said, if you prefer a milder result, you can lightly blanch the scapes in boiling water for 30 seconds before blending.

Can I use a different nut instead of walnuts?

Absolutely. Walnuts are a great affordable alternative to traditional pine nuts, but this recipe works beautifully with many other options. Pistachios add a slightly sweet, buttery flavor. Pecans bring a rich, southern warmth. Almonds (blanched or raw) give a slightly lighter result. Pumpkin seeds or sunflower seeds are excellent nut-free options. Toast whichever nut or seed you choose before adding it to the food processor for the best flavor.

How long does garlic scape pesto last?

Stored in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent oxidation, garlic scape pesto lasts about 5 days. In the freezer, it keeps well for up to 6 months. Freezing in small portions (quarter-cup servings work great) means you can pull out just what you need without thawing an entire batch.

Is this recipe vegan-friendly?

The recipe as written contains Parmigiano Reggiano, which is a dairy product, so it is not vegan. However, it is easy to adapt. Simply leave out the cheese and replace it with two tablespoons of nutritional yeast, which adds a savory, umami depth without any dairy. The rest of the ingredients are naturally plant based.

Where can I find garlic scapes?

Garlic scapes are a seasonal product available for only a few weeks in late spring to early summer, typically May through early July depending on your region. Your best bet is a local farmers market, where growers who specialize in hardneck garlic varieties will often have them bundled and ready to go. Some specialty grocery stores and co-ops also carry them during the season. If you grow your own hardneck garlic, you will have a built-in supply every year.