Rudy's Garlic Scape Pesto

17 Reviews Add a Pic
  • Prep

    10 m
  • Ready In

    10 m
Recipe by  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.”

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Adjust Servings

Original recipe yields 2 cups



  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.

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Reviews (17)

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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



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!



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

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Amount Per Serving (16 total)

  • Calories
  • 138 cal
  • 7%
  • Fat
  • 13.3 g
  • 20%
  • Carbs
  • 2.3 g
  • < 1%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 104 mg
  • 4%

Based on a 2,000 calorie diet



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Spinach Basil Pesto


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Spinach and Garlic Scape Pesto