Rudy's Garlic Scape Pesto Recipe -
Rudy's Garlic Scape Pesto Recipe
  • READY IN 10 mins

Rudy's Garlic Scape Pesto

Recipe by  

"A fresh pesto made from the flowery stems of garlic bulbs (limited season--early June). Serve over your favorite pasta with grated cheese on top or use to make your favorite chilled pasta salad. It is also great with grilled chicken. This pesto freezes well."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    10 mins

    10 mins


  1. Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts in the bowl of a food processor. Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture. Season with salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Jul 10, 2009

This stuff is amazing. I recently discovered Garlic Scapes and now prefer this type of pesto to a traditional basil pesto. Because the flavor is so strong, I use less Garlic Scape pesto and a batch of this will last much longer than regular pesto. Since I can only get garlic scapes from the farm in early summer (locally) - I make up a lot and freeze it to use for recipes during the winter. Once you make this - you will not be disappointed!

Most Helpful Critical Review
Jun 17, 2010

It's a great recipe, but if you've never cooked with scapes before, you wouldn't know that you need to cut off the white (flowers) from the stems before using it. It made for a very strong pesto. I added basil to my recipe to take some of the bite out of it but I can't seem to tone it down enough for my taste


23 Ratings

Jun 16, 2010

Fabulous! I did half the olive oil. I got more garlic scapes through my CSA, so I plan to make more to freeze. Yum!

Aug 30, 2011

This was a great way to use garlic scapes. the pesto was delicious on bread, pizza, veggies, and pasta. We also froze some for later!

Jul 06, 2011

Great recipe but I agree that 3/4 cup of oil is way too much! I used 1/2 cup and will probably start with 1/3 cup next time. Also, used all Parmesan cheese and added some fresh spicy basil. Easy and delicious. Too bad it's not low fat!

Jun 17, 2010

great recipe - except the garlic scape flavor was way too strong, so i added spinach and chard (and more cheese, oil, and nuts) to tone down the flavor. it turned out great! i also didn't have pine nuts, so i toasted pecans and walnuts and used them instead.

Jun 27, 2011

My family loved this. I used pastacio nuts instead of pine nuts. Didn't have Asiago cheese, so I used cheddar and Jack cheese.

Jul 08, 2010

This is an excellent recipe! I also got my garlic scapes from my CSA and didn't know what to do with them. The recipe was a little spicy for me, so I just increased both cheeses by less than a quarter cup, perhaps an 1/8th cup. It was perfect for us. This can also be used for topping steak/chicken or kahlrabi


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  • Calories
  • 138 kcal
  • 7%
  • Carbohydrates
  • 2.3 g
  • < 1%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 104 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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