Garlic Scapes Pesto
So first off, what are Garlic Scapes? You might have seen them at the farmer’s market and walked right on by them. Here’s what they are:
- They’re the curly, green flower stalks of hardneck garlic plants.
- Farmers trim them in late spring to help the garlic bulbs grow larger.
- They taste like garlic but milder, with a fresh, grassy note—think garlic meets green bean.
Hardneck garlic varieties are the only types that produce those delightful curly scapes—and they come in several flavorful families.
Popular Hardneck Garlic Varieties That Produce Scapes
- Chesnok Red (Purple Stripe): Excellent for roasting, sweet and full-bodied
- Music (Porcelain): Large cloves, balanced flavor, great for general use
- Spanish Roja (Rocambole): Chef favorite, pungent and complex taste
- Bogatyr (Marbled Purple Stripe): Fiery raw heat, high allicin content
- Persian Star (Purple Stripe): Mild spice, purple-streaked wrappers
- Georgian Crystal (Porcelain): Buttery when cooked, cold-hardy and easy to grow
- Russian Red (Purple Stripe): Bold flavor, thrives in cold climates
Plant some of these varieties to have your own scapes growing next season!
Now, on to the recipe!
Garlic Scapes Pesto
Seasonal, savory, and delightfully simple—with a rich, toasty twist!
Ingredients
- 2 cups fresh garlic scapes, trimmed into 3-4 inch sections
- 2–3 tbsp extra virgin olive oil
- ¼ cup toasted walnuts, chopped or crushed
- Flaky sea salt, to taste
- ¼ cup finely grated Asiago cheese
Instructions
- Bring a pot of water to a boil. Blanch scapes for 1–2 minutes until bright green.
- Transfer to an ice bath to cool quickly. Drain and pat dry.
- Add into food processor, and slowly add olive oil as you pulse scapes. Pulse until smooth, then add in Asiago and sprinkle in sea salt to taste.
- Plate, sprinkle with walnuts, and finish with Asiago flakes.
Extras…
- Makes 4 servings as a side dish
- Up to 6 small sampler servings
- Serves 2–3 if paired with pasta or bread
- Can be frozen in the proper container for 3-6 months
Serving Ideas
- Enjoy as a dressing on a warm vegetable side
- Layer on toasted bread or flatbread
- Toss into pasta or grain bowls
Recipe crafted with love from Hop & Hen Farm
hopandhen.com
