It’s garlic scape season and I just love this ingredient. Garlicky, spicy, and very abundant during this small window of the year. Garlic scapes are the green, curly shoots that grow from hardneck garlic plants, where flowers might otherwise sprout. Farmers cut away these scapes regardless, so that all energy is diverted to the garlic bulb growing underground. Scapes make for delicious eating on their own though, so don’t waste them!

This Garlic Scape pesto is a super easy sauce to keep in your fridge. It’s perfect to toss in salads, pastas, sandwiches, or even drizzle over roasted veggies. I love having pesto in my fridge as it’s a secret flavour weapon that allows you to quickly amp up any meal you are having.

Garlic Scape Pumpkin Seed Pesto

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Prep Time 15 minutes
Ready in 15 minutes
Servings 400 ml


  • 2 cups chopped garlic scapes
  • ¼ cup fresh basil
  • cups shredded parmesan cheese
  • cup pumpkin seeds (almonds or pine nuts work too)
  • juice of 1 lemon
  • 2 solid pinches of salt
  • 1 tbs freshly cracked black pepper
  • 1/4 cup water
  • cup olive oil


  • Add all the ingredients, minus the olive oil, into a food processor. Process on high until broken down and relatively smooth. With the processor running on high, stream in olive oil.
  • Store in an airtight jar in the fridge, or freeze in ice cube tray to use throughout the year!
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