This is my fifth year making this pesto. What makes this extra special for is the garlic scapes came straight from my raised bed garden for the second year in a row! I must thank my brother-in-law Mark who has been growing music garlic and generously shared his massive haul over recent years … and then got me hooked on growing garlic on my own!

Last fall, I planted music bulbs harvested from my first season, along with German and Montana varieties I purchased online from Keene’s Garlic. It’s been so fun watching the scapes sprout and grow and finally transforming them into my homemade pesto. I have to admit, the pesto seems to get even better every year. I’m sure I’m biased, but frankly, I don’t care!

This year, I picked my scapes a little earlier than usual as my priority is on ensuring the garlic plants’ energy reserves go toward increasing the bulb size. Through my research, I learned that you should pick scapes when their curlicues form a half to full circle. Most of mine were in the half circle this year! You need to trim them at this specific time so the garlic tops won’t get tough and woody.

If you have a CSA membership, you’re likely to get a nice bunch in your box in June to 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. This garlicy version expands my pesto collection as part of my summer recipe repertoire. When freezing, I prefer making a thick pesto because I will thin it out with EVOO once defrosted. Because I make a large batch, I give it away to family and friends. It also makes a nice addition to a hostess gift.

Spinach or Kale?

The past three years, 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 requires 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. And delish with a burrata caprese salad! YUM. 🙂

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. And if you like a milder, less garlicky flavor simply add in extra handful of spinach or kale. And if you have fresh basil or parsley on hand, toss them in with the spinach or kale.

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

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