Garlic Scape and Hazelnut Pesto

July 21, 2013

scapes and hazelnuts

A garlic scape is the stem and flowering portion of the garlic plant. With the scape removed, a garlic plant will store more energy in its bulbs, making them larger and tastier. But another good reason to remove the scapes is that they’re full of flavour. I use them as I do garlic bulbs, to flavour sautéed vegetables and soups. Scapes can even be thrown on the grill. In this recipe, I combine them with a small amount of basil to make a spicy, summery pesto that’s good in pasta or on toast with tomatoes and cheese. Enjoy!

Yields about 2 cups


• Big handful of garlic scapes
• 1/2 cup hazelnuts, toasted
• 3/4 to 1 cup of olive or grapeseed oil
• 1/2 cup parmesan, grated
• 1/4 cup fresh basil
• juice of half a lemon
• pinch salt

In a food processor or blender, mix all of the ingredients for a few minutes.
Add more oil if needed. Taste and season with more salt and/or lemon juice.

scape pesto

Share on FacebookPin on PinterestTweet about this on TwitterEmail this to someone

{ 5 comments… read them below or add one }

Kayle (The Cooking Actress) July 21, 2013 at 7:48 pm

ooooooh I love how you got creative with the pesto!! I love scapes and hazelnuts!


Demetria July 22, 2013 at 12:47 pm

looks so delicious! i love love pesto and just got a bunch of basil from the farmers market! I’m going to try this!


Karista July 25, 2013 at 9:22 pm

Bryan I could snag one of these right out of the picture! Delicious and as always brilliant! 🙂


Bryan July 25, 2013 at 10:04 pm

Thanks Karista! 🙂


Matthew September 25, 2013 at 7:50 pm

This is an excellent framework for a pesto that can be easily adjusted for personal preference. Using hazelnuts in a pesto just takes it over over the top. I tried it tonight with local garlic and it was awesome. Thanks for the recipe.


Leave a Comment

Previous post:

Next post: