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Fresh Garlic Scape Pesto

fresh garlic scape pesto - featured image

A quick and easy homemade pesto sauce made from fresh garlic scapes, toasted walnuts, Parmesan cheese, and lemon juice. Perfect for early summer meals, this vibrant sauce adds a fresh garlicky punch to pasta, sandwiches, and grilled veggies.

Ingredients

Scale
  • 1 cup fresh garlic scapes, roughly chopped
  • 1/3 cup toasted walnuts
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Rinse about 1 cup of fresh garlic scapes under cold water. Pat dry with a kitchen towel. Trim the tough ends and roughly chop into 1-inch pieces.
  2. Heat a dry skillet over medium heat. Add 1/3 cup walnuts and toast, stirring frequently, for 3-4 minutes until fragrant and lightly browned. Remove from heat and let cool.
  3. Add chopped garlic scapes, toasted walnuts, 1/2 cup grated Parmesan, and 1 tablespoon fresh lemon juice into the bowl of a food processor.
  4. Pulse the mixture a few times to break down the scapes and nuts into smaller pieces, keeping a coarse texture.
  5. With the processor running on low speed, slowly pour in about 1/3 cup extra virgin olive oil until the pesto reaches a smooth but slightly textured consistency. Scrape down the sides once or twice if needed.
  6. Add salt and freshly ground black pepper to taste, pulse briefly to combine. Adjust seasoning as needed.
  7. Spoon the pesto into a clean jar or bowl. If storing, drizzle a thin layer of olive oil on top to prevent browning. Refrigerate for up to 5 days or freeze in small portions.

Notes

If the pesto feels too thick, add a teaspoon of water or more olive oil to loosen it. Use fresh, firm garlic scapes for best flavor. Toast nuts lightly to avoid bitterness. Pulse rather than puree to keep texture lively. Store with a thin layer of olive oil on top to prevent browning. Can be frozen in small portions for up to 3 months.

Nutrition

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