This is my third year making this pesto, thanks to my brother-in-law Mark who has been growing his own music garlic. When the curly tops of the garlic plants need to be trimmed, he’ll tell me when it’s time to stop by to give them a haircut. Of course, I could never say no to these garden beauties even if I get a massive haul, which is why they’re now part of my summer recipe repertoire.

If you have a CSA membership, you’re likely to get a nice bunch in your box by early July. Or you can stop by a local farmers’ market to score some. If you can’t easily find garlic scapes, simply follow the recipe notes on how to substitute fresh garlic cloves instead.

Enjoy All Year and Make It Your Own

I’ve been making traditional basil pesto (check out my recipe!) for decades and freeze a large batch in small containers to enjoy all year. Now, this garlicy version expands my pesto collection. When freezing, I prefer making a thick pesto because I will thin it out with EVOO as needed, depending on how I’ll use it. Because I make a huge batch, I give it away to family and friends. It also makes a nice addition to a hostess gift.

Spinach or Kale?

This year, I made it with spinach instead of kale. Spinach is just as good and slightly milder. Hearty kale works equally well and won’t impart a bitterness if you’re worried about that. Not only is kale considered one of healthiest and most nutritious plant foods in existence, it mellows out the flavor of the scapes and bulks up the recipe. Believe me, you won’t even taste the kale.

But if kale isn’t your thing, definitely use spinach. I found I needed to increase the volume of spinach. I’m not sure if it’s because the leaves are more delicate thus breaking down more OR if the milder green required more volume to help cut the cut some of scapes’ garlic flavor. Probably both!

When making this kind of pesto, be prepared that the scapes will steal the show. The pesto will taste fresh, green and grassy with garlic being the predominant flavor. Fresh lemon helps mellow out the garlic flavor while maintaining the bright green color of the pesto.

I tend to use my scape pesto as an add-in enhancer in marinades, red sauce, salad dressings or thinned out with EVOO and drizzled over roasted or cooked meats and veggies similar to a chimichurri sauce. It’s a perfect add-in my cherry tomato quick sauce and just omit the garlic.

Make the Recipe Your Own

As with any of my recipes, please feel free to make it your own based on your preferences. This recipe is very adaptable, so you can easily omit or change out the walnuts. Sunflower seeds, pignolis and almonds also work well. The same with the cheese, you can try nutritional yeast if not using dairy or simply omit.

For ideas on how to use the pesto, see the recipe for more information.

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