Garlic Scape Pesto

  • author name Janelle Glick, MA, RD, LDN
Garlic scape pesto

Garlic scapes are used in place of the traditional basil and garlic cloves in this delicious pesto. Scapes can be found in farmers’ markets, market stands, and Community Supported Agriculture (CSA) shares in late spring/early summer. At other times of year, you can substitute kale, spinach or other greens. Use pesto as a condiment for anything that needs extra flavor: chicken, fish, whole grains, eggs, bread, fresh tomatoes, or fresh mozzarella.


  • ¼ cup toasted walnuts (see directions below)
  • ¾ cup coarsely chopped garlic scapes
  • Juice & zest of ½ lemon
  • ½ teaspoon salt
  • A few generous grinds of black pepper
  • ½ cup olive oil
  • ¼ cup grated Parmesan cheese


  1. In a small, dry pan set over very low heat, lightly toast the walnuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cook for a few minutes.
  2. Combine the scapes, nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you’ve defrosted it. 

Serves 8

Nutritional Information
Per serving: 190.3 kcal, 16.9 g fat (2.6 g saturated fat), 2.5 mg cholesterol, 203.6 mg sodium, 0.9 g carbohydrate 1.4 g fiber, 1.9 g protein

author name

Janelle Glick, MA, RD, LDN

Janelle Glick, MA, RD, LDN, is a wellness dietitian with Lancaster General Health Corporate Wellness.

Education: Janelle Glick holds a B.S. in Nutrition and Dietetics from Messiah College and a M.A. in Nutrition Education from Immaculata University. Her special areas of interest include weight management and health coaching.

Call: 717-544-3527

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