Skip to content
VeggieVault

Garlic Scape Pesto

Garlic scapes have a short season — make this pesto as soon as they arrive in the box, while they’re still firm and bright. The result is bolder than basil pesto and intensely green, with just enough bite from the scapes. It keeps well in the fridge for a week and freezes beautifully for months.

CSA crops used: Garlic Scapes, Basil
This week’s kit includes: Garlic Scapes + Basil — everything you need is already in the bin.

Ingredients

Section titled “Ingredients”
  • 6–8 garlic scapes, roughly chopped (about ¾ cup)
  • 1 cup fresh basil leaves, packed
  • ¼ cup toasted pine nuts or walnuts
  • ½ cup grated Parmigiano-Reggiano
  • ¼–⅓ cup olive oil
  • Juice of ½ lemon
  • Salt to taste

Optional substitution: If you have beet greens this week, you can substitute them for some or all of the basil for a heartier, earthier pesto. Beet greens work wherever Swiss chard would in a pesto recipe — bold and deeply green.

Instructions

Section titled “Instructions”
  1. Toast the nuts in a dry pan over medium heat until golden, 3–4 minutes. Let cool.
  2. Combine garlic scapes, basil, nuts, and cheese in a food processor. Pulse until coarsely chopped.
  3. With the motor running, drizzle in the olive oil until smooth.
  4. Add lemon juice and salt. Taste and adjust.
  5. If too thick, add a splash of water or extra olive oil.

How to Use It

Section titled “How to Use It”
  • Pasta — toss with hot pasta and a splash of pasta water to loosen
  • Crostini — spread on grilled or toasted bread
  • Salad dressing — thin with extra lemon juice and a bit of water
  • Roasted vegetables — drizzle over while still warm from the pan
  • Flatbread or pizza base — use in place of tomato sauce

Freezing

Section titled “Freezing”

Freeze in ice cube trays, then transfer to a labelled freezer bag. Each cube is about 2 tablespoons. Drop frozen cubes directly into hot pasta or soup — no need to thaw. Keeps up to 6 months.

Section titled “Related Recipes”