Garlic Scape Pesto – Easy, GF & Vegan!

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Garlic Scape Pesto is such a delicious Pesto! This Garlic Scape Pesto is dairy free, vegan and gluten free, so it is very allergy friendly!

So perhaps you recall that I grew garlic for the first time this year. Refer to my post on Garlic Scape Compound Butter, yum! I made this garlic pesto in July too but, alas, we gobbled it up before I could get a picture! I always make the base of this pesto vegan, therefore, dairy free, in case my Mom comes over! I can always add the parmesan to it when I serve it for us. I also can add Nutritional Yeast for my Mom or to ours to keep it vegan and the boys don’t even know the difference!

When I started my little blog about three years ago, I always showed the step by step photos for all the beginners who would need a little more guidance. When I got my DSLR it became close to impossible to add these. Number one, I can’t see through the viewfinder or the LCD monitor to sharpen the images because they are too small and my eyes are too old! Woe is me! And number two because the light in my kitchen is hideous and it would take me all day to bring every step over to my board to shoot individual photos. I thought I would go back to shooting step by step photos because I got a decent light so you will find those in the recipe card down below. (I need a new phone to shoot them with, but you get the idea!)

How to Make Garlic Scape Pesto

Pesto in general could not be easier to prepare. You literally pop all of the ingredients to the food processor bowl and hit the button! Stream in the olive oil until you reach your desired consistancy. If you like it very creamy, you will have to add more olive oil, due to the garlic scape consistency. I don’t mind it a bit chunky. Pesto is great tossed in pasta or with steamed vegetables. Especially summer vegetables like, zucchini, summer squash and green or yellow beans. It also makes a perfect pizza sauce, see my Chicken Florentine Pizza with Garlic Scape Pesto, or a bruschetta topping. Top just about any meat with this pesto to give it a mild garlicky flavor. The photo above I added a butternut squash puree to serve it with, for extra vitamins.

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I hope you enjoyed this recipe for Garlic Scape Pesto today! Leave me a comment and let me know what your favorite pesto is! Feel free to hit those share buttons and share the love! As always, Enjoy! And have fun cooking!

Recipe

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

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5 from 4 votes

Garlic Scape Pesto

Easy, healthy topping for pastas, veges and bruschetta. Made fresh at home!

Course sauce

Cuisine American

Keyword Garlic scape pesto, garlic scape recipes

Prep Time 10 minutes

Total Time 10 minutes

Servings 8 servings

Calories 278kcal

Author Beth Neels

Ingredients

• 2 cup garlic scapes
• 1/2 cup ground almonds
• 2 tbsp fresh parsley
• 1 tbsp fresh basil
• 1 tsp fresh oregano
• 1/2-1 cup extra virgin olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 cup Parmesan cheese optional, for vegan omit or substitute about 1/4 cup Nutritional Yeast

US Customary - Metric

Instructions

• Chop garlic scapes. 
  
• Measure herbs.
  
• Add everything to food processor bowl, except olive oil.
  
• Process until ingredients are combined and quite finely textured.
  
• Stream in olive oil until a smooth sauce is formed. Start with 1/2 cup olive oil. If you would like the sauce creamier, continue to add the rest of the olive oil until desired texture is obtained.
  
• Pesto stores well in the freezer. Freeze in ice cube trays. Once frozen, remove to plastic freezer bag. Thaw when ready to use.
  

Nutrition

Calories: 278kcal | Carbohydrates: 17g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 499mg | Potassium: 16mg | Fiber: 1g | Vitamin A: 3.9% | Vitamin C: 19.1% | Calcium: 25.1% | Iron: 7.6%

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