If you’ve ever stumbled across a bundle of curly green garlic scapes at the farmers’ market and wondered what to do with them, this recipe is for you. My 15-Minute Garlic Scape Pesto is bold, vibrant, and exceptionally easy—packed with fresh, zingy flavor and ready in a flash. If you love a punchy, garlicky pesto that brightens everything from pasta to veggies, you’re in for a treat!
Why You’ll Love This Recipe
- Fast and Effortless: You can whip up 15-Minute Garlic Scape Pesto in literally minutes—no cooking required!
- Unmatched Fresh Flavor: The scapes lend sweet, garlicky depth you just can’t get from regular garlic cloves.
- Perfect for Anything: Slather it on pasta, swirl into soups, spoon over grilled veggies, or dollop on toast—it’s wildly versatile.
- Freezer-Friendly: This pesto keeps beautifully, so you can enjoy that peak-spring flavor year-round.
Ingredients You’ll Need
You only need a handful of super-fresh, simple ingredients to make this pesto sing. Each one plays a starring role—so grab the best you can find, and let’s make every bite as flavorful and vibrant as possible!
- Garlic scapes (154g or about 10): These are the star; their delicate garlicky bite is much mellower than mature garlic, adding freshness and zing without sharpness.
- Pine nuts (1/3 cup): Their buttery richness gives classic pesto vibe, but if you want, you can also swap for toasted walnuts (see the variations below for ideas!).
- Parmesan or Asiago cheese (1/3 cup): Adds a salty, savory balance and sumptuous creaminess; choose vegetarian parmesan if you need.
- Fresh lemon juice (from 1/2 lemon): Brightens up all the flavors, cutting through the richness for a fresh and lively finish.
- Fine sea salt & freshly ground pepper: These seasonings just wake everything up and bring all the flavors into sharp focus.
- Extra virgin olive oil (1/3 cup): Lends that signature silky, spoonable texture—choose a good one if you can!
Variations
This is one of those recipes that practically begs for a little riffing. Don’t have pine nuts or prefer to go nut-free? Avoiding dairy? No worries at all—there are so many easy ways to make this 15-Minute Garlic Scape Pesto your own!
- Walnut swap: Sub in toasted walnuts (or even almonds) for pine nuts to add a heartier, earthy crunch—and save a little money, too.
- Dairy-free/vegan: Skip the cheese and add 2–3 tablespoons of nutritional yeast for that same savory, umami magic.
- Herby remix: Blend in a handful of fresh basil, parsley, or arugula for brighter color and extra greens power.
- Zesty twist: Throw in lemon zest or a pinch of red pepper flakes for a spicier, citrusy edge.
How to Make 15-Minute Garlic Scape Pesto
Step 1: Prep the Garlic Scapes
Start by trimming your garlic scapes. Cut just below the bulb—the white, slightly swollen part at one end—and also trim off the very end if it feels woody (a little like how you trim asparagus). Toss the bulb and woody bit; keep the curly stem. Give the stems a quick rinse and pat them dry, so there’s no extra moisture going into your pesto.
Step 2: Chop and Blend
Add your trimmed scapes to the bowl of a food processor, swirling them around the blade so they fit nicely. Add in the pine nuts, Parmesan (or Asiago), lemon juice, salt, and a few grinds of pepper. Pulse everything a few times to break it down—stop and scrape the sides as needed—until it’s in rough little bits and mixed together.
Step 3: Drizzle and Process
With the food processor running, slowly pour in all the olive oil in a steady stream. This helps the pesto emulsify and turn creamy instead of greasy or chunky. Keep processing for another minute, until everything’s fully combined and you have a slightly textured, vibrant green sauce.
Step 4: Taste and Adjust
Spoon out a little and give it a taste—is it perfectly bright? Want a touch more salt, a squeeze of extra lemon, or even a splash more oil for smoothness? Adjust as needed, and your 15-Minute Garlic Scape Pesto is ready!
Pro Tips for Making 15-Minute Garlic Scape Pesto
- Scape Selection: Choose bright green, tender garlic scapes that still snap—they’ll deliver the most vibrant color and flavor.
- Nut Toasting for Depth: Give your pine nuts (or walnuts) a quick toast in a dry skillet until golden—this takes just minutes but gives your pesto a beautiful, deep nuttiness.
- Texture Control: For a hearty pesto perfect for spreading on toast, pulse a little less; for pasta or drizzling, blend a bit longer until ultra-smooth.
- Lemon Zing: If you love even more brightness, use both the juice and a little zest from your lemon for an extra layer of citrus lift.
How to Serve 15-Minute Garlic Scape Pesto
Garnishes
Dress up your 15-Minute Garlic Scape Pesto with a sprinkle of extra toasted nuts, shavings of Parmesan, or a few torn fresh basil leaves. A drizzle of really good olive oil over the top right before serving makes it look glossy and irresistible.
Side Dishes
This vibrant pesto truly shines tossed through hot pasta, but it also makes a lively dip for crusty bread, roasted potatoes, or grilled summer veggies. Pair it with a light green salad or as a topper for grilled chicken or fish—wherever you want a garlicky-fresh accent!
Creative Ways to Present
Dollop your 15-Minute Garlic Scape Pesto onto pizzas just out of the oven, ice-cube-freeze for quick single-serve flavor bombs, or swirl it into creamy soups for a pretty pop of color. For gatherings, serve in a rustic bowl surrounded by raw veggies and crostini—it’s a conversation starter!
Make Ahead and Storage
Storing Leftovers
Keep any leftover pesto in a lidded jar or airtight container in the fridge. Pour just a thin film of olive oil on top to help preserve its fresh color, then simply scoop out what you need—your 15-Minute Garlic Scape Pesto will stay vibrant for up to a week.
Freezing
For longer storage, freeze portions in an ice cube tray so you can pop out just what you need. Once frozen, transfer the cubes to a zip-top freezer bag—this way, you’ll always have a blast of fresh flavor on hand, even when scapes are out of season.
Reheating
You don’t need to reheat pesto, but for frozen cubes, let them thaw in the fridge or gently warm them by tossing into hot pasta or stirring into steaming veggies—easy, no-fuss, and no risk of overcooking those delicate flavors!
FAQs
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Can I make 15-Minute Garlic Scape Pesto without a food processor?
Absolutely! While a food processor makes it quick and easy, you can chop everything finely by hand, then crush it with a mortar and pestle or mash together in a sturdy bowl. It’ll be a little chunkier, but still delicious!
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What do garlic scapes taste like compared to regular garlic?
Garlic scapes are milder, sweeter, and greener tasting than cloves. They offer a gentle garlic flavor that’s less pungent, perfect for raw sauces like this pesto where you want flavor, not fire.
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Is this pesto suitable for vegetarians?
Yes, just choose a vegetarian Parmesan made without animal rennet. There are several brands available—see the ingredient notes above for more tips.
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Can I use 15-Minute Garlic Scape Pesto in cooked dishes?
Definitely! While the freshness really sparkles uncooked, you can stir it into hot pastas, spoon over grilled proteins, or even dollop onto flatbreads before baking—it holds its flavor beautifully.
Final Thoughts
If you’ve never tried homemade 15-Minute Garlic Scape Pesto before, I can’t recommend it enough—it’s cheerful, punchy, and perfect for everything! Grab those snappy green scapes while you can, fill your kitchen with their fresh aroma, and enjoy every spoonful. Let me know how you like to use yours—happy cooking!
Print
15-Minute Garlic Scape Pesto Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: About 1 cup 1x
- Category: Sauce/Condiment
- Method: Food Processor
- Cuisine: Italian
- Diet: Vegetarian
Description
This 15-Minute Garlic Scape Pesto is a quick and flavorful twist on traditional pesto, using garlic scapes for a unique and vibrant flavor. Perfect for pasta, sandwiches, or as a dip!
Ingredients
Garlic Scape Pesto:
- 10 Garlic Scapes (about 154g)
- 1/3 cup Pine Nuts (44g)
- 1/3 cup Parmesan (Asiago or Parmesan, 38g)
- 1/2 Lemon, juiced
- 1/8 tsp Fine Sea Salt
- A few grinds of Pepper
- 1/3 cup Extra Virgin Olive Oil (70g)
Instructions
- Trim the garlic scapes: Cut just below the bulb and trim any woody ends. Discard bulb and end, keep the scapes.
- Blend ingredients: In a food processor, combine scapes, pine nuts, cheese, lemon juice, salt, and pepper. Pulse until broken down. Scrape the bowl.
- Add olive oil: With the processor running, slowly pour in olive oil. Process until smooth, about 1 minute.
- Store: Keep in a covered container in the fridge and use within a week. Pesto can also be frozen for longer storage.
Notes
- Consider using toasted walnuts as a more budget-friendly alternative to pine nuts.
- Choose vegetarian-friendly Parmesan cheese for this recipe, such as BelGioioso, Organic Valley, or Stella brands.
- Recipe adapted from Epicurious.
Nutrition
- Serving Size: 1 tbsp
- Calories: 79 kcal
- Sugar: 1g
- Sodium: 78mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 3mg
