This garlic scape pesto is a fresh, bold twist on traditional pesto that comes together in minutes. Garlicky, herby, and incredibly versatile, it's as good over pasta as it is on meat.
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Why You'll Love This Garlic Pesto Sauce
I'll be honest, I didn't come up with this on my own. This pesto was inspired by a garlic scape pesto pasta I had at work one day, and I haven't stopped thinking about it since. I thought it was delicious, and when I spotted garlic scapes on my weekly trip to the public market, I knew I had to give it a shot.
This recipe changed everything, and I haven't looked back since. Fair warning... this one is seriously garlicky. If you're not a huge garlic fan, traditional pesto might be more your speed. But if you love all things garlic and pesto? You're going to be very happy. Here's why you should make it:
- Ready in minutes
- A handful of ingredients
- Bold, garlicky flavor
- Works over pasta, on meat, or as a spread
- Totally customizable
Ingredient Information And Substitutions
- Garlic scapes- The star of this recipe. They have a bold, garlicky flavor that makes this pesto truly unique.
- Basil- Adds a fresh, herby balance to the bold garlic flavor. Fresh is best here.
- Romano cheese- Gives the pesto a sharp, salty kick. Parmesan works great as a substitute.
- Pine nuts- Toasted first to bring out their rich, nutty flavor. Walnuts or almonds can substitute if needed.
- Olive oil- Brings everything together into a smooth sauce. Add more for a looser consistency.
- Pepper- Freshly cracked black pepper gives the best flavor.
- Salt- Kosher salt is recommended here.
How To Make This Garlic Pesto
Step 1- Toast your pine nuts.
Toast your pine nuts in a dry pan over medium heat until golden and fragrant. Keep an eye on them, they go from perfect to burnt quickly.
Step 2- Blend the ingredients.
Add the garlic scapes, basil, Romano cheese, and toasted pine nuts to your food processor. Process until well combined.
Step 3- Add the olive oil.
With the food processor running, slowly drizzle in the olive oil until you reach a thick sauce consistency and a squeeze of lemon juice. Start with 6 Tablespoons but add more oil if you prefer a looser pesto.
Step 4- Serve or store.
Serve immediately over pasta or meat of your choice, or store for later use.
Frequently Asked Questions
Garlic scapes are the flower buds of the garlic plant. Think of them like the green onion of garlic. They have a bold, garlicky flavor and can be used in a lot of the same ways.
They're incredibly versatile. Roast them, grill them, sauté them, or blend them raw into a pesto like this one. Raw gives the most intense garlic flavor.
Check your local farmers' market or grocery store, typically in late spring through early summer. They're seasonal, so grab them when you see them.
Tips For Making This Recipe For Garlic Scape Pesto
- Toast your pine nuts. It brings out their rich, nutty flavor and makes a real difference in the final pesto. Be careful not to burn them!
- Balance the garlic. Garlic scapes are bold. A generous amount of basil helps balance the intensity.
- Don't over-oil it. Keep the consistency on the thicker side. If you're tossing with pasta, you can always add extra olive oil to the pan to loosen things up without making the pesto too greasy.
- Don't be afraid to mix it up. This pesto is totally customizable! Swap the cheese, try different nuts, or toss in extra herbs. Whatever works for you.
- Ingredients to prep ahead- Toast your pine nuts and wash and trim your garlic scapes and basil ahead of time to make the process even faster.
- Leftovers and storage- This pesto will keep in the refrigerator for a couple of days. For longer storage, freeze it and thaw it when ready to use.
What To Serve With Pesto With Garlic Scapes
This pesto is incredibly versatile. Toss it with your favorite pasta, spoon it over grilled chicken or fish, or use it as a spread. Fresh tomatoes, artichoke hearts, and black olives make great additions when serving over pasta. To make a full meal out of it, here are some of my favorite pairings:
- Oven Baked Chicken Wings
- Grilled Artichokes
- Grilled Balsamic Asparagus
- Chewy Ginger Molasses Cookies
Other Condiments To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Garlic Scape Pesto
Equipment
Ingredients
- 1 cup garlic scapes cleaned and chopped
- 1 ½ cups basil packed
- ½ cup Romano cheese
- ¼ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons pine nuts
- 6 tablespoons olive oil add more if you want a looser pesto
- 1 Tablespoon lemon juice
Instructions
- Over medium heat, toast the pine nuts in a dry pan, stirring often, about 5 minutes. Be careful not to burn them.
- Add the garlic scapes, basil, Romano cheese, pine nuts, salt and pepper to the bowl of a food processor. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil and lemon juice until the pesto reaches your desired consistency. Serve immediately over pasta or as a condiment or refrigerate.
Video
Notes
- Toast your pine nuts. It brings out their rich, nutty flavor and makes a real difference in the final pesto. Be careful not to burn them!
- Balance the garlic. Garlic scapes are bold. A generous amount of basil helps balance the intensity.
- Don't over-oil it. Keep the consistency on the thicker side. If you're tossing with pasta, you can always add extra olive oil to the pan to loosen things up without making the pesto too greasy.
- Don't be afraid to mix it up. This pesto is totally customizable! Swap the cheese, try different nuts, or toss in extra herbs. Whatever works for you.
- Ingredients to prep ahead- Toast your pine nuts and wash and trim your garlic scapes and basil ahead of time to make the process even faster.
- Leftovers and storage- This pesto will keep in the refrigerator for a couple of days. For longer storage, freeze it and thaw it when ready to use.
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