🍋 Lemon-Garlic Scape Pesto with Roasted Broccoli

A Bright, Seasonal Sauce That Celebrates Farm Fresh Flavor

When garlic scapes show up at your local farm stand or in your farm fresh food delivery, it’s a sure sign that summer is settling in. These curly green shoots—often trimmed from hardneck garlic—pack a punch of flavor that’s milder than raw garlic but still distinctly savory.

This lemon-garlic scape pesto is a vibrant, no-waste way to use those beautiful scapes. Paired with roasted broccoli and spooned over anything from pasta to grilled meats, it’s a recipe that embodies everything we love about local farm food: seasonal, simple, and incredibly satisfying.

Whether you’re swimming in produce from your CSA or browsing our Iron & Acre grocery plans, this is the kind of sauce you’ll want to make on repeat.

 

🛒 Shopping List

🧄 Produce:

• Garlic scapes
• Broccoli crowns
• Fresh lemon
• Kale or spinach (optional, for bulk or added nutrition)

🍗 Protein (optional):

• Grilled chicken, shrimp, or tofu

🧂 Pantry Items / Spices:

• Olive oil
• Parmesan cheese
• Toasted nuts (pine nuts, walnuts, or almonds)
• Salt & black pepper

✨ Optional Add-Ons or Swaps:

• Add basil or parsley to the pesto
• Sub broccoli for asparagus or green beans
• Use nutritional yeast to keep it dairy-free

 

📏 Ingredients

For the Pesto:

• 1 cup chopped garlic scapes (about 6–8 scapes)
• 1 cup kale or spinach (optional)
• 1/2 cup grated Parmesan
• 1/3 cup toasted nuts (pine nuts, walnuts, or almonds)
• Juice of 1 lemon
• 1/2 cup olive oil (plus more as needed)
• Salt and pepper to taste

For the Roasted Broccoli:

• 2 heads broccoli, chopped into florets
• 2 tbsp olive oil
• Salt and pepper

 

👨🍳 Instructions

1. Roast the Broccoli

• Preheat your oven to 425°F.
• Toss broccoli florets with olive oil, salt, and pepper.
• Spread on a baking sheet and roast for 20–25 minutes, turning once, until golden and crisp on the edges.

2. Make the Pesto

• In a food processor, combine garlic scapes, kale/spinach (if using), Parmesan, toasted nuts, and lemon juice.
• Pulse until finely chopped.
• With the motor running, slowly stream in olive oil until smooth. Scrape sides as needed.
• Season to taste with salt and pepper.

3. Assemble & Serve

• Spoon the pesto over warm roasted broccoli.
• Serve as a side, a pasta topper, or over grilled proteins.

🍽️ Plating, Pairings & Storage

Garnish Ideas:

• Lemon zest
• Extra shaved Parmesan
• Chili flakes for a kick

Serving Suggestions:

• Toss with pasta or grain bowls
• Spread on toast with an egg
• Dollop over grilled chicken or fish

Storage Tips:

• Pesto can be stored in an airtight jar in the fridge for up to 1 week
• Freeze in small portions using an ice cube tray
• Roasted broccoli is best eaten fresh, but reheats well in a hot pan or air fryer

 

🌿 Final Thoughts

This simple dish is the definition of eating with the seasons. It makes use of farm fresh food you may not see in stores—like garlic scapes—and turns them into something crave-worthy. Whether you’re experimenting with your first farm fresh food delivery or a seasoned local food lover, this recipe is a must-try.