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Garlic Scape Pesto

This delicate garlic scape pesto scales up easily so we suggest that you double it and stash a container in the freezer to enjoy during the darkest hours of winter. Use as you would traditional basil pesto, i.e., to sauce up cooked pasta, to punch up a soup, or as a sandwich spread.

Level: Easy
Prep Time: 15m
Cook Time: NA
Servings: Makes 1 cup, enough to sauce up 1 lb cooked (dried) pasta


1/2 pound garlic scapes, washed and chopped
1/4 cup plus 1 tablespoon extra virgin olive oil, more as needed
1/4 teaspoon salt, more to taste
1/4 cup shelled pistachios or pine nuts
1/4 cup grated Parmesan or Pecorino Romano cheese, more to garnish


  • Heat one tablespoon of the olive oil in a sauté pan, add garlic scapes and 1/4 teaspoon salt and sauté for about 3 minutes, until scapes soften slightly.
  • Allow scapes to cool completely. Put in the bowl of a food processor along with pistachios or pine nuts. Process, drizzling in remaining olive oil until it becomes a smooth paste. Scrape down sides of the bowl. If still too chunky, add more olive oil or a water, a few tablespoons at a time, until smooth and creamy.
  • Add the cheese and pulse a few times to combine. Taste for seasoning, adding more salt, oil, or cheese as desired.
Posted in — CondimentsSaucesSpring Written by — jglass

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