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!

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Garlic Scape Basil Pesto


  • 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


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

Nutrition Information

Yield: 7 servings, Serving Size: 1 tbsp

  • Amount Per Serving:
  • Freestyle Points: 4
  • Points +: 4
  • Calories: 124.4 calories
  • Total Fat: 12.4g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 133.2mg
  • Carbohydrates: 0.5g
  • Fiber: 0.2g
  • Sugar: 0.1g
  • Protein: 3.2g
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