Garlic Scapes are a quintessential yet often overlooked spring delicacy. They’re the flower heads of the hard neck garlic varieties, harvested before they open or go to seed. Often times curling into whimsical twists and loops, they’re beautiful, versatile, and more mild than their fully matured counterpart. Try them for yourself in this recipe for Garlic Scape Pesto Pasta, featured in the spring section of the 2025 Local Food Guide!
Yield: 4
Garlic Scape Pesto Pasta
Ingredients
- 1 cup garlic scapes, cut into 1-inch pieces
- 1⁄2 cup fresh basil leaves (optional)
- 1⁄3 cup walnuts (sub pine nuts if desired)
- 1⁄2 cup olive oil
- 1⁄2 cup parmesan cheese
- Juice of 1⁄2 lemon
- 1⁄2 tsp salt
- 1⁄2 tsp freshly ground black pepper
- Pasta of choice
- 1⁄2 cup sliced cherry tomatoes for garnish
- Garlic scape for garnish
- Basil for garnish
- Red pepper flakes (optional)
Instructions
- Prepare: Wash garlic scapes in cold water, then chop into 1-inch pieces, removing any browned or dried bits. Clean basil if using. Slice cherry tomatoes into halves.
- Combine: In a food processor, add the chopped scapes, basil, walnuts, oil, parmesan, lemon, and spices. Blend for 30 seconds at a time until smooth, pausing occasionally to scrape the side of the processor to ensure all ingredients are being incorporated. Set aside.
- Cook: Following the instructions on the box, cook pasta to desired tenderness.
- Serve: Toss pasta in pesto until covered. Top with sliced cherry tomatoes and basil. Sprinkle with salt and fresh black pepper. Garnish with a scape. Enjoy!