Basil and Garlic Scape Pesto

WHAT ARE GARLIC SCAPES? Those long, smooth, green snaky things with a pointed bulb at the end are actually the curly flower stems that protrude from a head of garlic as it grows. They taste like a cross between garlic and sturdy chives. Eat the stalk, not the closed flower at the end.

HOW DO I USE GARLIC SCAPES? Treat them like garlicky green onions; they can be chopped and added to soups, stir-fries and marinades or scattered over pizza and salads. They also make a fantastic addition to pesto.

  • By Julie van Rosendaal
  • July 6, 2014
Image Author: Clinton Hussey
  • Yield: About 2 cups


4-5 fresh garlic scapes, cut into 2-inch-long pieces (discard the bulb)

1-2 cups fresh basil leaves

½- 1 cup freshly grated Parmesan cheese

½ cup walnuts or slivered almonds, toasted

⅓-½ cup extra-virgin olive oil or cold-pressed canola oil


Put everything but the oil into the bowl of a food processor and pulse, pouring the oil in a thin stream through the feed tube and scraping down the sides of the bowl, until the mixture is as smoothly puréed as you like.

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