Garlic scapes pesto

    5 min

    Garlic scapes make a delightful pesto. The garlic scape season is short so it's a now or never. The pesto should be eaten fresh. If garlic scapes sit too long, the garlic flavour can become too pungent.


    Pennsylvania, United States
    3 people made this


    • 30g chopped walnuts
    • 3 to 4 garlic scapes, pointy ends removed
    • 25g freshly grated Parmesan cheese
    • 100ml extra virgin olive oil
    • 1/2 lemon, juiced
    • 1/2 teaspoon salt
    • pepper

    Prep:5min  ›  Ready in:5min 

    1. In a non greased frying pan, lightly toast the walnuts till fragrant.
    2. Cut scapes into 2cm pieces and add to your food processor with the walnuts, Parmesan cheese and lemon juice. With the machine running, slowly add the olive oil and process till still a bit chunky, not smooth like a paste. Season with salt and pepper.
    3. If not using at once, fill pesto in a jar and add a little olive oil on top to seal. Use within a day or two.

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