Garlic Scape Pesto

"Garlic scapes are the curly stems from hard-necked garlic plants. They have a milder flavor than the garlic bulbs. We enjoyed this pesto spread on Italian bread, but it would probably be good over pasta as well. You can substitute asiago cheese for the parmesan. I don't really know how many servings this makes, but I had to guess since I couldn't submit the recipe without filling in the serving amount. I've heard that it freezes well, but we didn't have any left to freeze!"
photo by Peter J photo by Peter J
photo by Peter J
Ready In:




  • Puree scapes and olive oil in blender or food processor until smooth.
  • Stir in cheese and lime or lemon juice and season to taste.

Questions & Replies

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  1. NYCDietitian
    This was fantastic. Be prepared for garlic breath. :) I was struggling with what to do with all the garlic scapes from my CSA. This was perfect. I served it tossed with whole wheat linguine, diced tomatoes and fresh basil. Thanks for the recipe!
  2. jane49423
    I'm new to a CSA and have never had scapes before so searched for a recipe. It was good, but so strong, I wasn't able to use it all up.
  3. Peter J
    This was great not only over bread but also a feta / spinach salad. I gave it a bit of a taste during preparation and the lemon juice finished it off really well. Like most pesto dishes I found it to be better after an hour or so of refrigeration so it's worth making a little in advance.
  4. christinajrn
    This menu had good variety of flavors, and served us well as a family of meat-eaters with one vegetarian hold out. The recipes I made this week reflect the items I received in my CSA share, and by staying on menu, we used up all our veggies, and avoided dining out.
  5. MamaKitty
    Fixed this for my niece and myself. We love our garlic and with all the scapes I have this year, this is the ultimate recipe. Will be taking her a batch tomorrow....I know she'll love it. thank you for posting your recipe, it's a keeper!


After a spending my childhood subsisting on a handful of favorite foods, I became a more adventurous eater in my teens and now enjoy trying new foods. It took a little longer for me to get up my nerve to expand my cooking repertoire beyond the basics, but I'm enjoying branching out, especially now with inspiration from the Recipezaar chefs. One of my goals is to reduce the amount of processed food my family eats, so I'm making an effort to cook more from scratch and use local, seasonal fruits and vegetables.
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