Recipe by lrob96
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
garlic scapes, chopped
freshly grated Parmesan cheese
freshly grated Asiago cheese
fresh lemon juice
extra-virgin olive oil
salt and pepper to taste
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!
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
Fabulous! I did half the olive oil. I got more garlic scapes through my CSA, so I plan to make more to freeze. Yum!
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!
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!
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.
My family loved this. I used pastacio nuts instead of pine nuts. Didn't have Asiago cheese, so I used cheddar and Jack cheese.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Rudy's Garlic Scape Pesto
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 120
Easy weeknight dinners, ready in a flash.
Enjoy the bright days of summer with easy recipes.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make pesto with peppery, full-flavored arugula instead of basil.
Watch how to make this deliciously simple dish.
A classic pesto sauce with basil, walnuts, garlic, and Parmesan.