Sunday, July 14, 2013

Garlic Scape Pesto

Earlier this year I resolved to be more adventurous, to try new foods that I always want to try, but never know what to do with. I don't want to get stuck making the same 10 things over and over again, there is so much more out there to explore! When I saw garlic scapes for sale at the farmer's market a few weeks ago I knew I had to get them, even though I wasn't quite sure what I'd do with them. But being a lover of garlic, I knew something delicious would come to mind. When I got them home, I went straight to the computer to find some inspiration. The one thing that kept popping up over and over was garlic scape pesto. It sounded perfect to me, so I dove right in and whipped up a batch.

I can probably say that this is probably pretty close to the top of my all time favorite spread/sauce, whatever you want to call it. It was garlicky without being overwhelming, slightly chunky, with a smoothness from the oil, almonds for body and texture, and finished with salty and sharp parmesan cheese. All the ingredients complemented each other so well, it was perfect for smearing on my sandwiches, spreading on my pizza dough, and folding into pasta, utterly versatile and utterly delicious.

Garlic Scape Pesto
From Food 52
  • 1 cup garlic scapes, thinly sliced crosswise
  • 1/4 cup almonds (or pine nuts, or walnuts)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper, to taste
Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit. Then turn the processor back on, and with it running, add the oil a little at a time until it's fully incorporated.

Add cheese, pulse, then season with salt and pepper to taste.

Note: This won't brown like basil pesto will, so if you're not using immediately, just store in a container in the fridge. It will last about a week. Makes about 1 1/2 cups


  1. What are some good options to use this pesto for/with?

    1. There are so many different options! Some of my favorite uses are as a sandwich spread for any sandwich you may want some garlic flavor with (which for me is most of them!), as a pizza sauce kind of like a pesto pizza but with garlic flavor instead of basil. It's also a super, super easy pasta sauce, just through a spoonful or two right into cooked pasta and you're done. It also makes a killer garlic bread, with or without cheese, you pick!

      Other thoughts, mix into some cream cheese and/or sour cream as a delicious creamy dip, layer into lasagna, top a baked potato, spoon over grilled vegetables, mix into bruschetta topping, throw into scrambled eggs, a frittata, or an omelet, top off a grilled piece of meat (beef, chicken...), the options are nearly endless!