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Garlic Scape Pesto

Garlic scapes are the crunchy flower stalk of the garlic plant. They have a mild, tangy garlic flavour and are delicious in a stir-fry, fresh in a salad dressing or in pesto! Just remove the little "cap" at the top and the whole length of the scape is deliciously edible!


  • 6-7 garlic scapes , chopped roughly to fit in your food processor
  • 1/3 cup pumpkin seeds , toasted or untoasted,
  • 1 cup washed , chopped spinach
  • 1/4 cup Parmigiano Reggiano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • juice from half a lemon
  • olive oil , about 3/4 to 1 cup


  1. Place the 6-7 scapes, 1/3 cup pumpkin seeds, spinach, 1/4 cup Parmigiano, 1/2 teaspoon salt, 1/2 teaspoon pepper and juice from half a lemon in the bowl of your food processor. Pulse a few times until the ingredients are roughly mixed and chopped.
  2. Now, with the processor running, slowly pour the olive through the feed tube. Keep pouring and processing until the mixture is a thick and spreadable, yet not completely smooth.
  3. To store, transfer the pesto to a container and pour a thin layer of olive oil on the top to seal. Store in the refrigerator or freezer.
  4. Serve pesto on crusty bread or mixed into spaghetti noodles with a bit of the hot pasta water added.
  5. Makes about 1 cup of pesto