Garlic scapes feel somewhat cheffy, but they aren’t at all. What the heck do you do with them? Over the years I would try them in all different ways, but I always come back to this pesto, because its so bright, so versatile and I can freeze it to keep a little spring around all summer.
After I made my pesto, I decided on a zucchini pasta as the vehicle.


The pesto itself can be used in just about any kind of dish
- stir it into soup to finish
- toss it with pasta
- as a spread on a sandwich
- toss in chicken salad
- toss in grilled veggies
- toss chicken in it, skewer and grill
- slather a crostini and top with burrata and fresh basil
ENDLESS applications, so grab the scapes this weekend and the farmers market!
GARLIC SCAPE BASIL PESTO
INGREDIENTS
16 garlic scapes
4 cups packed basil leaves
2 cups parm (or grana padano for a lighter flavor)
2 cups toasted walnuts
1 cup extra virgin olive oil (plus if you want a looser texture) *use the best you have
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