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.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

138 calories; 2.7 g protein; 2.3 g carbohydrates; 5.2 mg cholesterol; 80.3 mg sodium. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/10/2009
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 batch of this will last much longer than regular pesto. Since I can only get garlic scapes from the farm in early summer (locally) - I make up a lot and freeze it to use for recipes during the winter. Once you make this - you will not be disappointed! Read More
(26)

Most helpful critical review

Rating: 3 stars
06/17/2010
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. I added basil to my recipe to take some of the bite out of it but I can't seem to tone it down enough for my taste Read More
(30)
31 Ratings
  • 5 star values: 19
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/17/2010
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. I added basil to my recipe to take some of the bite out of it but I can't seem to tone it down enough for my taste Read More
(30)
Rating: 5 stars
07/10/2009
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 batch of this will last much longer than regular pesto. Since I can only get garlic scapes from the farm in early summer (locally) - I make up a lot and freeze it to use for recipes during the winter. Once you make this - you will not be disappointed! Read More
(26)
Rating: 5 stars
06/16/2010
Fabulous! I did half the olive oil. I got more garlic scapes through my CSA, so I plan to make more to freeze. Yum! Read More
(16)
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Rating: 4 stars
07/06/2011
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 and delicious. Too bad it's not low fat! Read More
(9)
Rating: 4 stars
08/30/2011
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! Read More
(9)
Rating: 3 stars
06/17/2010
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 pine nuts so i toasted pecans and walnuts and used them instead. Read More
(8)
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Rating: 4 stars
06/27/2011
My family loved this. I used pastacio nuts instead of pine nuts. Didn't have Asiago cheese so I used cheddar and Jack cheese. Read More
(6)
Rating: 5 stars
06/12/2012
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.) Read More
(4)
Rating: 5 stars
07/08/2010
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 quarter cup perhaps an 1/8th cup. It was perfect for us. This can also be used for topping steak/chicken or kahlrabi Read More
(4)