Garlic Scape Pesto – My Version

Garlic Scape Pesto

This recipe is a great way to preserve your garlic scapes, since pesto freezes well. Add to pasta, or add to mayo for a yummy grilled veggie sandwich. You can even add it to a vinaigrette. Spread on crostini for's good on so many things.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes


  • 1/4 teaspoon salt plus add to taste at the end
  • 1 pound garlic scapes chop roughly
  • 1 handful sun-dried tomatoes chop roughly
  • 1 cup sliced almonds raw, unsalted
  • 4 sprigs parsley rinsed, leaves & tender stems only
  • 1 handful basil rinsed, leaves & tender stems only
  • 1/2 cup parmesan 56 grams
  • 1 cup extra-virgin-olive-oil


  • Lightly brown & saute the onions & garlic scapes in olive oil with a little salt.
  • Add the sun-dried tomatoes & sliced almonds. the goal is to soften the dried tomatoes and to toast the almonds a bit.
  • Set pan aside to cool before processing.
  • Roughly slice parmesan, then process to crumble it up. Add the contents from the pan, then the herbs to the processor bowl.
  • Pulse and add olive oil through shoot to finely puree and get to a semi-liquid state. If it's still too thick, add some water. I actually added all olive oil, which turned out to be most of a 17 oz bottle. It was good, due to the good olive oil I used, but I'm not sure that's what one is supposed to do...

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