Garlic Scape Basil Pesto

I went to the farmers market in Union Square this morning where I encountered these garlic scapes. Never seeing these before, I was told they are the shoots that grow from the bulb that eventually straighten out and bloom, and they are only available for a short time. Farmers remove these so the garlic bulb can get more energy to grow larger. These have a milder garlic flavor than garlic cloves, similar to a green onion, but with a garlic taste. The vendor at the market told me you can replace garlic in recipes or you can make a pesto which you can use on bread, in risotto, pasta, bruschetta, etc. I will now be purchasing these scapes on a regular basis if I can find them!

Garlic Scape Basil Pesto
Gina’s Weight Watcher Recipes

Servings: 7 • Serving Size: 1 tbsp • Points +: 4 pts • Smart Points: 5

Calories: 124.4 • Fat: 12.4 g • Protein: 3.2 g • Carb: 0.5 g • Fiber: 0.2 g • Sugar: 0.1 g Sodium: 133.2 mg (without salt)


  • 1/2 cup (about 6) garlic scapes, flowers and tough ends removed
  • 1/2 cup fresh basil leaves
  • 1/2 cup grated Parmigiano Reggiano
  • 1/3 cup extra virgin olive oil
  • kosher salt, fresh pepper to taste


    Cut the garlic scapes into small pieces. In a food processor or mini blender pulse scapes, basil, parmigiano, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in an air-tight jar for up to two weeks.