Garlic Scape Pesto Recipe – Fresh, Freezer-Friendly & Full of Flavor

Bright, bold, and totally addictive—garlic scape pesto is the kind of seasonal magic that transforms your kitchen. This vibrant green sauce is made with the curly flower stalks of garlic plants, blending into a punchy, creamy, and wildly versatile spread that freezes beautifully and elevates everything from pasta to pizza.

In this post, you’ll learn how to make garlic scape pesto, ways to use it, how to store it for months, and answers to the most common questions about this zippy summer favorite.

Why garlic scape pesto is my summer kitchen secret

Garlic scapes = summer magic

Hi, I’m Abby! I still remember the first time I spotted garlic scapes at a weekend farmer’s market. Their curly, almost whimsical shape made them hard to miss. At the time, I was styling a photo shoot for a rustic bread brand, and these little green spirals ended up in nearly every frame. They looked too good not to cook with.

Later that week, I tossed them into a blender with toasted walnuts, lemon, and good olive oil—and boom! Garlic scape pesto was born in my kitchen. It tasted like garlic’s younger, sassier cousin: slightly spicy, intensely aromatic, and surprisingly creamy when blended with cheese and oil. That first batch didn’t last the weekend.

I quickly realized garlic scape pesto isn’t just good—it’s a little addictive.

Since then, I’ve made it a point to grab bunches of scapes whenever they show up at my CSA or local co-op. And when I can’t eat it fast enough, I tuck a jar into the freezer next to my sour cherry sauce, ready to bring a little summer into cold January nights.

From CSA box surprise to seasonal staple

If you’ve never used garlic scapes before, don’t worry—they’re easy to prep. Just trim off the tough ends and the bulb at the top, and you’re left with the tender, flavorful middle. I learned (the hard way) that younger scapes are ideal. Older ones can make your pesto bitter, so go for thin, bright green stalks if you can.

As I experimented with different pesto blends—swapping pine nuts for almonds, trying vegan versions, or adding a touch of basil—I realized this sauce has a serious personality. It’s not a shy background flavor. Garlic scape pesto wants to be noticed.

It also freezes like a dream. I store it the same way I do my freezing peaches: in small jars or ice cube trays for easy portions. One cube in a hot pan with some pasta water and butter? Instant dinner.

That’s the beauty of garlic scape pesto. It’s simple, loud, and unforgettable—just the way summer flavors should be.

How to Make Garlic Scape Pesto

Simple steps, big flavor

Making garlic scape pesto is as easy as tossing a few fresh ingredients into a food processor and giving them a whirl—but the payoff is huge. The star, of course, is the garlic scape: that curlicue stem that grows from the top of a hardneck garlic plant. Its flavor is bold and green, like garlic with a bit of a bite.

To keep the flavor balanced (and avoid any bitterness), here’s what I use in my go-to blend:

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• 10–12 garlic scapes, trimmed (use the tender middle only)
• ⅓ cup nuts – pine nuts are classic, but walnuts or almonds are more affordable and just as tasty
• ⅓ cup freshly grated Parmesan or Asiago
• Juice of ½ a lemon
• ⅓ cup extra virgin olive oil
• Salt and black pepper, to taste

You can also add a small handful of spinach or basil if you want to mellow the intensity, especially if your scapes are on the older side.

Tip: If you’re sensitive to raw garlic flavor, blanch the scapes for 30 seconds in boiling water, then shock them in ice water before blending. It softens the bite without dulling the character.

Blend, taste, tweak

Here’s how it comes together:

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1. Trim the garlic scapes—cut just below the bulb and remove any woody ends. What you want is the flexible, curly stalk.
2. Add to food processor along with your nuts, cheese, lemon juice, salt, and a few grinds of pepper.
3. Pulse a few times to chop everything up.
4. Slowly drizzle in olive oil with the motor running. Blend until smooth but still slightly textured—think rustic, not puréed.
5. Taste and adjust: more lemon for brightness? More cheese for creaminess? This is your pesto, so make it yours.

That’s it. In under 10 minutes, you’ve got a bold, creamy sauce that tastes like summer in a spoon. For more small-batch blender inspiration, check out my mango compote—perfect for sweet pairings—or blueberry ganache if you want to swing to the dessert side.

How to Use Garlic Scape Pesto

Pasta is just the beginning

Once you’ve made garlic scape pesto, the hardest part is deciding how to use it. It’s that versatile. Of course, the classic is pasta—just toss a big spoonful with hot noodles and a splash of starchy cooking water. But don’t stop there.

Spread it on warm, crusty bread. Swirl it into scrambled eggs. Add a dollop to soup or mix it into softened butter for the most flavorful compound butter you’ve ever tasted. I’ve even used it as a punchy sauce base for summer tacos—trust me, it works.

For a more playful take, try brushing it over grilled flatbreads or pizzas in place of tomato sauce. You can also mix it with ricotta or cream cheese for an impromptu dip that disappears fast. Garlic scape pesto is rich but bright, bold but balanced, and it turns even basic roasted veggies into something crave-worthy.

From crostini to salad dressing

Looking for fresh appetizer ideas? Garlic scape pesto makes an excellent base layer on crostini. Just add goat cheese and a sliced cherry tomato on top, and you’ve got a crowd-pleaser in seconds.

I also love whisking a spoonful into lemon vinaigrette to dress a crisp arugula salad. It adds depth without overpowering. You can even stir it into plain Greek yogurt or sour cream for a pesto-inspired veggie dip—especially good when served with chilled cucumbers or grilled zucchini.

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When it’s time for lunch or a light dinner, pesto sandwiches are unbeatable. Try it on a toasted ciabatta with mozzarella, tomato, and grilled eggplant. Or toss it into quinoa bowls for an herbaceous, garlicky kick.

Want something fun for the kids (or just the kid in you)? Use garlic scape pesto as the “sauce” in savory dessert-style snacks, just like how I play with sweet + savory in my easy fruit pizza cookies. It’s a creative twist that works.

And don’t forget: this pesto loves stone fruits. It’s wild, but a swipe of garlic scape pesto with a slice of roasted peach on toast? Unforgettable. That idea was born right alongside testing Southern Peach Bread, and it’s stayed on my brunch menu ever since.

Storing & Freezing Garlic Scape Pesto

Fridge life & serving tips

Garlic scape pesto is a powerhouse of flavor, but like most fresh sauces, it shines brightest when used soon after making. If you’re planning to use it throughout the week, store it in an airtight jar in the refrigerator. It will keep for about 5–7 days.

To keep your pesto vibrant and prevent oxidation (which can dull the color), pour a thin layer of olive oil over the surface before sealing the jar. This helps preserve its vivid green hue and locks in the garlicky goodness.

When you’re ready to use it, let it come to room temperature for about 10 minutes. The oils soften, the flavors bloom, and that spoonful of pesto becomes a mini flavor bomb. A little goes a long way, so start small and build to your taste.

Tip: If it thickens too much in the fridge, loosen it with a splash of olive oil or warm water before using.

Freezing for winter magic

One of my favorite things about garlic scape pesto is how well it freezes. I make a big batch in early summer, then freeze it to enjoy when fresh herbs and garlic are long gone. It’s like opening a jar of July in the middle of January.

Here’s how to freeze it:

• Ice cube trays: Spoon pesto into trays, freeze solid, then transfer cubes to a zip-top bag. Perfect for small portions.
• Mini jars: Store in 4 oz. or 8 oz. jars, leaving about half an inch of headspace to allow for expansion.

It’ll stay fresh for up to a year—yes, really. I’ve even tucked a cube into my strawberry ganache sauce for a savory-sweet glaze (don’t knock it till you try it). Or use it as a flavor twist in fall recipes like fresh peach cobbler—swap sugar for salt, and you’ve got a savory-sweet topping that’s surprisingly good.

Want your winter dinners to feel like a summer picnic? This is how you do it.

Frequently Asked Questions About Garlic Scape Pesto

Conclusion

Garlic scape pesto is one of those recipes that feels like a secret weapon—simple, seasonal, and endlessly useful. Whether you’re spooning it over pasta, spreading it on a sandwich, or freezing it for a burst of summer in January, this pesto is all about making the most of short-season ingredients.

So next time you see those curly green scapes at the market, don’t pass them by. Grab a bunch, fire up your food processor, and blend your way to something bold, creamy, and completely unforgettable.

For more colorful, health-forward creations and behind-the-scenes peeks into my test kitchen, connect with me on Facebook and see what’s brewing daily on Pinterest. Your next favorite recipe might just be a scroll away.

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