Garlic Scape Pesto — Better Than Takeout
Garlic Scape Pesto — Better Than Takeout. After making this many times, I’ve discovered the trick to keeping it vibrant and full of flavor. The fresh garlic scapes and bright green color make this pesto irresistible. It’s perfect for spreading on crusty bread or tossing with pasta. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Cucumber Salad and Lemon Herb Pasta Salad with Burrata.
Why This Garlic Scape Pesto — Better Than Takeout Is Pure Comfort
- Vibrant green color and intense garlic flavor
- Versatile — spread on bread, toss with pasta, or use as a dip
- Better than store-bought or takeout
- Easy to make and freezes well
What You'll Need for Garlic Scape Pesto — Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Garlic scapes
- Parmesan cheese
- Pine nuts
- Olive oil
- Salt
- Pepper
- Lemon juice
- Optional: Red pepper flakes
- Optional: Fresh basil
📝 Ingredient Notes
- Garlic scapes: Use the tender part of the garlic scapes, avoiding the tougher ends.
🛒 Tools & Equipment I Recommend
- Food processor — Pulverizes garlic scapes and nuts for smooth pesto. Pays for itself vs buying pesto at the store. → See on Amazon
- High-quality olive oil — Rich flavor that enhances the pesto. A little goes a long way. → See on Amazon
How to Make Garlic Scape Pesto — Better Than Takeout
- Prepare garlic scapes: Trim the tough ends of the garlic scapes and roughly chop them.
- Blend ingredients: In a food processor, combine garlic scapes, pine nuts, parmesan, salt, and pepper. Pulse while adding olive oil until smooth.
- Add lemon juice: Stir in lemon juice and adjust seasoning if needed.
Cook's Tips for Perfect Garlic Scape Pesto — Better Than Takeout
- Common mistake and fix: Don't over-process the pesto. It can become bitter if the garlic scapes are over-blended. Pulse until smooth, then stop.
- Pro tip: For a spicy kick, add a pinch of red pepper flakes or a small chili pepper to the food processor.
Storing & Reheating Garlic Scape Pesto — Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 1 week. Make-ahead tip: Make ahead and store in the fridge or freezer.
Freezing Garlic Scape Pesto — Better Than Takeout
Freeze in ice cube trays, then transfer to a freezer bag for up to 3 months.
Recipe Notes
- Chef tip: For a nut-free version, substitute pumpkin seeds for pine nuts.
- Best substitution: If garlic scapes are not available, you can use a combination of garlic cloves and fresh basil.
- Make-ahead: Prepare the pesto up to 2 days ahead and store in the fridge.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the pesto is too thick, add a little more olive oil. If it's too thin, add more parmesan or pine nuts.
Want to level up this recipe?
High-quality parmesan cheese — Rich, nutty flavor that's essential for authentic pesto. A little goes a long way. → Check price on Amazon
Garlic Scape Pesto — Better Than Takeout
Ingredients
Main Ingredients
- Garlic scapes
- Parmesan cheese
- Pine nuts
- Olive oil
Seasonings
- Salt
- Pepper
- Lemon juice
Optional Toppings
- Red pepper flakes
- Fresh basil
Instructions
- Prepare garlic scapes: Trim the tough ends of the garlic scapes and roughly chop them.
- Blend ingredients: In a food processor, combine garlic scapes, pine nuts, parmesan, salt, and pepper. Pulse while adding olive oil until smooth.
- Add lemon juice: Stir in lemon juice and adjust seasoning if needed.
Notes
- Chef tip: For a nut-free version, substitute pumpkin seeds for pine nuts.
- Best substitution: If garlic scapes are not available, you can use a combination of garlic cloves and fresh basil.
- Make-ahead: Prepare the pesto up to 2 days ahead and store in the fridge.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the pesto is too thick, add a little more olive oil. If it's too thin, add more parmesan or pine nuts.
Storage
- Fridge: Store in an airtight container in the fridge for up to 1 week.
- Freezer: Freeze in ice cube trays, then transfer to a freezer bag for up to 3 months.
- Make ahead: Make ahead and store in the fridge or freezer.
Nutrition Per Serving
- Calories: 120
- Protein: 3g
- Fat: 12g
- Carbs: 3g
- Fiber: 1g
- Sugar: 1g
- Sodium: 200mg
- Cholesterol: 5mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Garlic Scape Pesto — Better Than Takeout FAQs
Yes, prepare the pesto up to 2 days ahead and store in the fridge.
Over-processing the garlic scapes can cause the pesto to become bitter. Pulse until smooth, then stop.
Yes, freeze in ice cube trays, then transfer to a freezer bag for up to 3 months.
No, this recipe is not suitable for the air fryer.
Pumpkin seeds make a good nut-free substitute for pine nuts.
A Warm Final Note
I can’t wait for you to try Garlic Scape Pesto — Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
