Homemade Pesto with Garlic Scapes

Elevate your Italian cooking with this vibrant Homemade Pesto with Garlic Scapes. This recipe uses fresh, seasonal garlic scapes for a unique and delicious twist on the classic basil pesto. It’s quick to make and incredibly versatile!

Why You Will Love This Recipe

This Homemade Pesto with Garlic Scapes is a game-changer for any home cook. The bright, slightly pungent flavor of garlic scapes offers a delightful complexity that pairs beautifully with the other ingredients. It’s incredibly easy to whip up in minutes, making it perfect for weeknight meals or impressing guests. Plus, it’s a fantastic way to use up a surplus of garlic scapes during their short season, reducing food waste.

Ingredients

• 3 cups fresh garlic scapes, trimmed and roughly chopped (about 1 bunch)
• 1 cup fresh basil leaves, packed
• 1/2 cup toasted pine nuts
• 1/2 cup grated Parmesan cheese
• 1/4 cup extra virgin olive oil, plus more as needed
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

Step-by-Step Instructions

1. Rinse the garlic scapes thoroughly and trim off the woody ends and the tip of the scape. Roughly chop them into manageable pieces.
2. In the bowl of a food processor, combine the chopped garlic scapes, fresh basil leaves, toasted pine nuts, and grated Parmesan cheese.
3. Pulse the ingredients a few times until they are coarsely chopped.
4. With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and well combined. You may need to add a little more olive oil to reach your desired consistency.
5. Add the fresh lemon juice, salt, and black pepper. Pulse a few more times to incorporate.
6. Taste the pesto and adjust seasoning as needed. You might want more salt, pepper, or lemon juice depending on your preference.
7. Transfer the pesto to a clean jar or airtight container.

Expert Tips / Pro Tips

Toasting the pine nuts before adding them to the pesto significantly enhances their flavor and aroma. You can do this in a dry skillet over medium heat for a few minutes, stirring frequently until golden brown. Be careful not to burn them! If you don’t have pine nuts, other nuts like walnuts or almonds also work well, but will alter the flavor profile slightly.

Variations & Substitutions

For a dairy-free version, omit the Parmesan cheese and consider adding a tablespoon or two of nutritional yeast for a cheesy flavor. If garlic scapes are unavailable, you can substitute with approximately 2-3 cloves of garlic, but the unique flavor will be less pronounced. You can also experiment with adding other herbs like parsley or mint for different flavor combinations.

Serving Suggestions

This Homemade Pesto with Garlic Scapes is incredibly versatile. Toss it with your favorite pasta for a quick and flavorful meal. Spread it on crusty bread for a delicious appetizer, or use it as a sauce for grilled chicken, fish, or vegetables. It also makes a fantastic sandwich spread or a flavorful addition to salad dressings.

Storage, Freezing & Reheating

Store the pesto in an airtight container in the refrigerator for up to 5-7 days. To prevent browning, pour a thin layer of olive oil over the surface of the pesto before sealing the container. For longer storage, freeze the pesto in ice cube trays and then transfer the frozen cubes to a freezer bag. Thawed pesto can be used as usual.

Nutrition Information

Note: Nutrition information is an estimate and can vary based on specific ingredients and quantities used.

FAQ

What are garlic scapes?

Garlic scapes are the edible flower stalks of the garlic plant. They typically emerge in late spring or early summer and are removed to encourage the plant to focus energy on bulb development. They have a milder, sweeter, and more delicate flavor than mature garlic cloves, with a subtle oniony note.

Can I make this pesto without a food processor?

Yes, you can make this pesto using a mortar and pestle. It will require more effort and time, but it will result in a wonderfully rustic and flavorful pesto. Start by grinding the garlic scapes and basil, then gradually add the nuts, cheese, and finally the olive oil.

How can I make the pesto less bitter?

If your garlic scapes have a slightly bitter taste, you can blanch them briefly before using. To do this, boil the chopped scapes in water for about 30 seconds, then immediately plunge them into ice water. Drain them thoroughly before proceeding with the recipe. Adding a touch more lemon juice or a pinch of sugar can also help balance bitterness.

What should I do if my pesto is too thick?

If your pesto is too thick, simply add more extra virgin olive oil, a tablespoon at a time, and pulse in the food processor until you reach your desired consistency. You can also thin it out with a little bit of the pasta cooking water if you’re using it to dress pasta.

Homemade Pesto with Garlic Scapes

A vibrant and flavorful pesto made with fresh garlic scapes, basil, and toasted pine nuts. Perfect for pasta, sandwiches, dips, and more!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 1.5 cups

Course: Condiment, Sauce

Cuisine: American, Italian Inspired

Calories: 0.15020014

Ingredients Method Notes

Ingredients

  

Pesto Ingredients

• 2 cups garlic scapes trimmed and roughly chopped
• 2 cups fresh basil leaves packed
• 1/2 cup toasted pine nuts or walnuts
• 1/2 cup Parmesan cheese grated
• 1/3 cup extra virgin olive oil plus more if needed
• 1 lemon zest and juice of half
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper freshly ground, or to taste

Method

 

Instructions

1. If your pine nuts are not already toasted, spread them on a dry skillet over medium-low heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool.
2. In a food processor, combine the chopped garlic scapes, basil leaves, toasted pine nuts, and grated Parmesan cheese.
3. Pulse the mixture several times until coarsely chopped.
4. With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth but still has some texture. You may need to scrape down the sides of the bowl. Add more olive oil if a thinner consistency is desired.
5. Add the lemon zest, lemon juice, salt, and black pepper. Pulse a few more times to combine. Taste and adjust seasonings as needed.
6. Transfer the pesto to an airtight container. You can store it in the refrigerator for up to 5-7 days, or freeze it for longer storage.

Notes

Garlic scapes are the flowering stalks of the garlic plant, offering a milder, sweeter garlic flavor than mature garlic cloves. They are typically available in late spring and early summer. If you can’t find them, you can substitute with 2-3 cloves of fresh garlic or a combination of garlic and chives.