Garlic Scape Basil Pesto

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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

124.4 Cals 3.2 Protein 0.5 Carbs 12.4 Fats
Yield: 7 servings
CUISINE: American


  • 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.


Serving: 1tbsp, Calories: 124.4kcal, Carbohydrates: 0.5g, Protein: 3.2g, Fat: 12.4g, Sodium: 133.2mg, Fiber: 0.2g, Sugar: 0.1g
Blue Smart Points: 4
Green Smart Points: 5
Purple Smart Points: 4
Points +: 4
Keywords: Gluten Free, low carb, Vegetarian Meals