Garlic Scape Pesto

What the heck is a garlic scape, you ask?  It’s a funky little vegetable that is commonly found at farmers markets this time of the year! (early summer)  I received this in my CSA from Stillman’s farm last week.  It has a delicious garlicky flavor and is actually tolerated much better than regular garlic for people with IBS (irritable bowel syndrome) being that it is supposedly lower in FODMAPs than the latter (discard the bulb and just use the green part for IBS-ers).  The picture above shows the scapes (looks similar to a curly green onion) and you can use the majority of the scapes (I just discard a little of the thick end and the skinny part after the bulb-use the rest!)  The curlier the scape the better the flava!


What you need:

  • small bunch of garlic scapes (~7-8 scapes)
  • 1 bunch of fresh basil
  • 1/4 cup chopped walnuts or pine nuts
  • Juice of ½ lemon
  • 1/2 cup olive oil
  • sea salt to taste

How you do it:

  1. Chop ends off of garlic scapes and roughly chop into ~2 inch pieces
  2. Throw all ingredients into a food processor or bullet blender and blend on high
  3. You may add more olive oil as needed to thin out if preferred
  4. Serve or store in a glass container in the fridge for a week (freezes well too!)


^Garlic scape pesto tossed in spinach/white bean gluten free noodles (I found these noodles when I was visiting Michigan as they are made locally but also found that they are sold on amazon!); also tossed in local tomatoes, pattypan squashes, zucchini and some jumbo shrimps!

GFG Enjoy! Signature

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