Garlic Scape Pesto

Garlic scapes are the curling green shoots that grow from hardneck garlic — milder and more nuanced than the clove, with a grassy sweetness that makes an exceptional pesto. This comes together in 10 minutes and keeps in the fridge for a week.

Details

Time: 10 minutes  |  Makes: ~1 cup  |  Keeps: 1 week refrigerated

Ingredients

• 8–10 garlic scapes, roughly chopped (Grateful Plains)
• ¼ cup toasted walnuts (or pine nuts)
• ½ cup good olive oil, plus more to taste
• Juice of ½ lemon
• Pinch of flaky salt
• Optional: ¼ cup grated Parmigiano-Reggiano

Instructions

1. Add garlic scapes, walnuts, salt, and lemon juice to a food processor.
2. Pulse 5–6 times until roughly broken down.
3. With the motor running, drizzle in olive oil until the pesto reaches a coarse, spreadable consistency. Don't over-process — some texture is good.
4. Taste and adjust salt and lemon. Fold in Parmigiano if using.
5. Transfer to a jar, top with a thin layer of olive oil, and refrigerate.

How to Use It

Toss with pasta and a splash of pasta water. Spread on grilled bread. Spoon over roasted vegetables or grilled chicken. Stir into scrambled eggs. Use as a base for salad dressing thinned with a little vinegar.

From Your Box

Garlic scapes this week are from Grateful Plains in Illinois. Store loosely wrapped in the fridge for up to 2 weeks — they're one of the most versatile things in your bag.