Garlic scapes are delicious when grilled, make a lively addition to soups and stir-fries, and are especially well-suited for pesto.
This vegan garlic scape pesto comes together in less time than boiling a pot of pasta. Unlike classic pesto made with basil and Parmesan, this version uses garlic scapes and is dairy-free.
Ways to Serve Pesto
Beyond tossing with pasta, pesto is excellent on pizza, spread on tomato slices, used as a dip for raw vegetables, or as a sandwich spread. It also works well as a garnish for soups, roasted potatoes, and casseroles. In the photo below, gluten-free penne is tossed with this vegan garlic scape pesto, warmed chopped tomatoes, and olives—the tomatoes and olives were briefly warmed in olive oil.
In early summer, hardneck garlic varieties produce a thick central stalk called a scape. These scapes are edible and milder than mature garlic cloves. If left to grow, a scape will form a flower and then seeds; growers usually cut them off so the plant directs energy into the bulbs. If you don’t grow garlic, scapes are often available at farmers’ markets in spring. They have a pleasant, mild garlic flavor and carry many of garlic’s nutritional benefits, including antioxidants.
Method Overview
- Trim and chop the garlic scapes
- Steam older scapes briefly if needed
- Toast the pine nuts
- Blend scapes, pine nuts, water, and seasonings in a food processor
- Fold in olive oil to finish
Vegan Garlic Scape Pesto
Equipment
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Food processor with a small bowl (or a blender/bullet blender)
Ingredients
- 1 cup chopped garlic scapes, about 10–15 scapes
- 1/4 cup pine nuts
- 1/4 cup water
- 1 Tablespoon fresh lemon juice optional
- 1/4 teaspoon Himalayan sea salt
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup olive oil, extra virgin or virgin
Instructions
Prepare Scapes
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Trim the tip from each scape just below the flower bud. Save the tips for vegetable broth or discard.
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Cut the remaining scapes into 1-inch pieces.
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If the scapes are older and tougher, steam them for about two minutes and reserve a bit of the steaming water for the recipe.
Toast Pine Nuts
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Heat a small, dry skillet over medium-low heat to warm it; avoid overheating.
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Increase heat to medium-high, add the pine nuts, and toast while stirring and shaking for about a minute, until fragrant and lightly golden.
Prepare Pesto
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Place the chopped scapes, toasted pine nuts, water (or reserved steaming water), lemon juice, salt, red pepper flakes, and black pepper in a food processor.
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Process for a few minutes, stopping to scrape down the sides with a soft spatula as needed, until the mixture is smooth and even.
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Scrape the pesto into a bowl and gently fold or whisk in the olive oil until combined. Taste and adjust seasonings if desired.
Notes
- If you lack a food processor, a blender or bullet blender will work; stop periodically to scrape the sides so everything blends evenly.
- Scapes grow sharper in flavor the longer they stay on the plant. Young, tender scapes are milder and sometimes slightly sweet; those do not require steaming before making pesto.
Nutrition
Optional Omnivore Variation
For non-vegan diners, stir in grated Pecorino Romano or Parmesan to the portion served to them.
Trim away the tip from each scape just below the flower bud.
If you enjoy this pesto, you may also like the author’s other pesto variations.