Fresh, vibrant, and packed with flavor, this Garlic Scape Pesto is one of the best ways to celebrate early summer and a fun twist on traditional basil pesto. Garlic scapes are commonly found at the farmer’s market or in my case, my bountiful Community Supported Agriculture (CSA) box, you’re in for a treat. Garlic scapes are the star of this pesto and create a beautifully mild, garlicky pesto!

WHAT’S NEW?

Summer feels in full swing and the girls, in particular, are busy with all the activities! Our summer nanny (Uber driver) has been off the last 2 weeks making for a challenging schedule of getting the girls to and from their activities. This week, they’re trying sailing for the first time and they’re LOVING it! What a gift to live near water and have such a fun summer experience!

My friend Kelly is coming in this weekend and we have a dinner reservation I’m looking forward to on Friday, a pasta making class on Saturday, and we have a boat with a slide off the top on Sunday! And, the best part…the weather looks to be in the 80s and sunny. As a loyal follower of my blog and lover of delicious, healthy food – be sure to enjoy this recipe, Kelly – see you soon!

ROLL CALL FOR THIS RECIPE

Budget Conscious: Pesto is expensive, mostly due to pricey pine nuts. This recipe uses the substitution of sunflower seeds for a fraction of the cost!
CSA Members: Those boxes can be intimidating, but don’t let new produce do anything but excite you!
Seasonal Eats: Availanle late June in many climates, garlic scapes are available just a few weeks out of the year.

KEY INGREDIENTS AND SUBSTITUTIONS

Garlic Scapes: If garlic scapes are not available, sub in 3-6 garlic cloves depending on your preference along with an extra cup of fresh basil.
Basil: For a peppery and slightly bitter flavor, arugula can be subbed in for basil leaves
Sunflower Seeds: Swap in traditional pine nuts, pumpkin seeds, or walnuts
Lemon: You can swap in lime juice or white wine vinegar in a pinch!
Salt: A bit of salt elevates the fresh flavor in this delicious pesto!
Olive Oil: Use a high quality, rich extra virgin olive oil for best results. Avocado, grapeseed, or walnut oil can be swapped in for a milder, neutral flavor.

NUTRITIONAL MERITS

Vegan
Allergen-friendly: nut-free, peanut-free, dairy-free, gluten-free, soy-free
Made from whole foods
Rich in heart healthy fats from olive oil and sunflower seeds

FAQ

What exactly are garlic scapes?

Garlic scapes are the curly green flower stalks that grow from hardneck garlic plants. Farmers harvest them in early summer before the garlic bulb matures.

Do garlic scapes taste like garlic?

Yes—but much milder. They have a fresh, slightly sweet, and milder garlic flavor without the sharp bite of raw garlic cloves.

Can I freeze garlic scape pesto?

Absolutely! Freeze it in ice cube trays or small airtight containers for easy portions. Once frozen, transfer cubes to a freezer bag.

Can I add Parmesan cheese?

Certainly! Stir in ½ cup freshly grated Parmesan, Parmigiano Reggiano, or Pecorino Romano if you’d like a more traditional pesto flavor.

VARIATIONS, STORAGE, and TIPS

Slowly drizzle in the olive oil while blending for the creamiest texture.
Taste before serving and adjust with additional lemon juice or salt.
Pesto is perfect for a variety of dishes: pasta, grilled vegetables (green beans, zucchini, mushrooms, etc), homemade pizza, sandwiches, eggs, seafood, chicken, or as a dip with crusty bread
Add parsley or cilantro for a different herbal flavor more similar to a chimichurri
Stir in red pepper flakes for a little heat!
Mix with plain Greek yogurt for a creamy vegetable dip.

Garlic Scape Pesto

Yield: 2.5 cups (10 servings, 1/4 cup each)

Garlic scapes are the star of this pesto and create a beautifully mild, garlicky pesto!

No Ratings

Ingredients

10 garlic scapes
1 1/2 cups packed basil leaves
1/3 cup sunflower seeds
juice of 1 lemon
1 tsp salt
1 3/4 cups olive oil

Instructions

Roughly chop the garlic scapes into smaller pieces; add to the food processor along with the basil and sunflower seeds; pulse to roughly chop.
Add the lemon juice and salt to the food processor; pulse several times.
With the processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy.
Taste and adjust the seasoning with additional salt or lemon juice, if desired.
Serve immediately or store according to the directions below.

Nutrition Information:

Yield: 10 Serving Size: 1/4 cup
Amount Per Serving: Calories: 372Total Fat: 41.2gCholesterol: 0mgSodium: 255mgCarbohydrates: 1.2gFiber: 1.6gSugar: 0.2gProtein: 1.2g

Love pesto? Me too, so much! Enjoy all the pesto!

Be well,