Garlic Scape & Basil Pesto

Garlic Scape & Basil Pesto


I get excited when garlic scapes make their appearance at the farmers market. They have such an exotic look and are a milder, sweeter, version of garlic cloves.


Brian & I love all varieties of pesto and when I read Beth Kirby’s post about the dinner party she had to celebrate the birthday of her two adorable cats, in which a garlic scape pesto was featured in a pizza (for her human guests!) I was inspired to whip up one of my own. If you haven’t read her post, you should HERE. It is adorable and the photography is, of course, amazing!



So I gathered up some garlic scapes, basil, pistachios, some Romano cheese, a bit of salt, and of course olive oil and went to town




Of course a little taste testing is necessary.


Garlic Scape & Basil Pesto adapted from Beth Kirby’s recipe posted to her blog

1/4 cup grated Romano cheese (Beth calls for a tomme style or alpine cheese)

1/3 cup pistachios

2 cups basil, tightly packed

1/2 cup garlic scapes, coarsely chopped

Lemon juice from 1/2 of a lemon

1/4 teaspoon salt

1/2 cup olive oil

Place all ingredients except olive oil and lemon juice in a food processor. Pulse a few times to coarsely chop the ingredients. Add olive oil and pulse to combine. Taste and adjust seasoning as desired. Pour into a bowl and stir in lemon juice. Cover until ready to serve. If  not using the same day, you may cover and refrigerate. You can also freeze into ice cube trays and use as an ingredient in soups or pasta.


The first thing we did with the pesto is make up a couple of quick flatbread pizzas for lunch, using pre-packaged flatbread.


Place garlic scapes on a cookie sheet and drizzle with olive oil. Then sprinkle with salt and pepper. Roast in a 400 degree oven for 10 minutes.

While the scapes are roasting, spread a generous amount of the pesto on the flatbreads. Sprinkle some feta cheese crumbles around. Take the scapes from the oven and arrange on the flatbread. Add some sliced cherry tomatoes. Sprinkle with a bit more feta, then bake in a 400 degree oven for 12 minutes.


Pull pizzas from the oven and sprinkle with a bit of parmesan cheese. If you like a bit of spice, also sprinkle some red pepper flakes.



I will tell you that we ate this up like we had been starving to death! So good.

If you have garlic scapes available and have been wondering what to do with them, well here ya go! I’m thinking that the roasted scapes would also be fabulous in a quiche or tart. I can tell you that not all the scapes I roasted would fit on the flatbreads so we simply ate them on their own. Wow! Would make a create addition to a charcuterie plate.

Many thanks to Brian for popping into the kitchen while I was working and taking some fun photos of the process. The best life journey partner a gal could have!

Thanks so much for stopping by. Hope you are having a lovely week.


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About Carol

Thank you in advance for respecting my art. All the images and text posted to this blog are owned my me and protected by copyright law. Copying any of the content here without permission is against the law and you know, not cool. Many thanks again.
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8 Responses to Garlic Scape & Basil Pesto

  1. This looks pretty special, haven’t had these before but that basil mixture looks really good.

  2. Jana Vargas says:

    Yummy! – Love the pics as always and the reminder of the bounty found at the Pike Place Market, can’t wait to visit there again soon, and to see your bountiful garden once more! – JBV

  3. Gosh this looks delicious!! Have never heard of garlic scape so I’m giving this info to my chef (husband) to try! Good that we’re in NYC…as I’m sure we can find it unlike in Arizona! Just love your mortar and pestle! And your photos…drool!

  4. Ann Davis says:

    Carol and Brian

    Beauty at it’s Best.

    Thank you,

  5. Cathy says:

    Oh my, this looks amazing. I am always so excited to see the garlic scapes at the market!

  6. Sherry G. says:

    Oh, yum, that pesto and those pizzas! Must try. I have a friend who makes garlic scape jelly and it’s to die for. So great with cheese.

  7. Sandy says:

    Okay. I have heard much ado about scrapes over the years and have raised an eyebrow and thought little more about it. However, having admired them in my garden the same day as your post, we enjoyed a great rigatoni basilscape the same evening. Delicious. Truly. Thanks for the inspiration.

  8. Aina says:

    This looks really delicious, and so great illustrated

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