New this month
Get the Allrecipes magazine

Rudy's Garlic Scape Pesto

lrob96

"A fresh pesto made from the flowery stems of garlic bulbs (limited season--early June). Serve over your favorite pasta with grated cheese on top or use to make your favorite chilled pasta salad. It is also great with grilled chicken. This pesto freezes well."
Added to shopping list. Go to shopping list.

Ingredients

10 m servings 138 cals
Original recipe yields 16 servings (2 cups)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts in the bowl of a food processor. Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture. Season with salt and pepper.

Nutrition Facts


Per Serving: 138 calories; 13.3 g fat; 2.3 g carbohydrates; 2.7 g protein; 5 mg cholesterol; 104 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 23
  1. 28 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This stuff is amazing. I recently discovered Garlic Scapes and now prefer this type of pesto to a traditional basil pesto. Because the flavor is so strong, I use less Garlic Scape pesto and a ...

Most helpful critical review

It's a great recipe, but if you've never cooked with scapes before, you wouldn't know that you need to cut off the white (flowers) from the stems before using it. It made for a very strong pesto...

Most helpful
Most positive
Least positive
Newest

It's a great recipe, but if you've never cooked with scapes before, you wouldn't know that you need to cut off the white (flowers) from the stems before using it. It made for a very strong pesto...

This stuff is amazing. I recently discovered Garlic Scapes and now prefer this type of pesto to a traditional basil pesto. Because the flavor is so strong, I use less Garlic Scape pesto and a ...

Fabulous! I did half the olive oil. I got more garlic scapes through my CSA, so I plan to make more to freeze. Yum!

This was a great way to use garlic scapes. the pesto was delicious on bread, pizza, veggies, and pasta. We also froze some for later!

Great recipe but I agree that 3/4 cup of oil is way too much! I used 1/2 cup and will probably start with 1/3 cup next time. Also, used all Parmesan cheese and added some fresh spicy basil. Easy...

great recipe - except the garlic scape flavor was way too strong, so i added spinach and chard (and more cheese, oil, and nuts) to tone down the flavor. it turned out great! i also didn't have ...

My family loved this. I used pastacio nuts instead of pine nuts. Didn't have Asiago cheese, so I used cheddar and Jack cheese.

Excellent recipe. I substituted roasted squash seeds and added a few basil leaves. Make sure you remove the flower head before using (the bump part way up the stalk.)

This is an excellent recipe! I also got my garlic scapes from my CSA and didn't know what to do with them. The recipe was a little spicy for me, so I just increased both cheeses by less than a ...