Search thousands of recipes reviewed by home cooks like you.

Rudy's Garlic Scape Pesto

  • Prep

  • Ready In


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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


  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.
Rate recipe

Your rating




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!