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Today on the blog, it’s all about garlic scapes! Aren’t sure how to use garlic scapes? I’ve got you covered! We talking all about the many ways to use garlic scapes and I’m also sharing the BEST Vegan & Gluten Free Garlic Scape Pesto recipe!
It’s the season for garlic scapes ! Where I live in upstate New York, late June is the only time you’ll find fresh garlic scapes.
If you don’t grow your own garlic, you may never have heard of garlic scapes. Long before I started growing my own garlic, I discovered garlic scapes at my local farmer’s market. At the time, I had never heard of them and had no clue what to do with them!
What are Garlic Scapes?
Garlic scapes are the flower buds of the hardnecked garlic plant. These flower buds are usually removed so the plant puts it’s energy into growing a large garlic bulb.
These edible flower buds, called garlic scapes, taste slightly milder than a clove of garlic.
How to Use Garlic Scapes
All parts of the garlic scape are edible although, you may want to cut off any tough parts of the stem. Sometimes if the garlic scapes aren’t harvested immediately, the flower bud can get a little large and tough too.
Garlic scapes will keep for a couple of weeks in the refrigerator, so don’t feel like you need to use them immediately.
There are endless ways to use garlic scapes and here are some of my favorites!
chopped or minced and used just as you would a garlic clove. We love adding it to pizza with some roasted red peppers!
sautéed and added to soups, veggies, or grains
Added to omelets or eggs
sautéed in a little olive oil and cooked with greens such as Swiss chard, collards, kale or spinach
chopped or minced and added raw to salads and salad dressings
toasted in a little olive oil and roasted or grilled whole
fermented or pickled — I’m giving this recipe from The Spruce a try this year
in pesto –like the one I’m sharing today!
If my kids had their way, I’d use my garlic scapes on nothing but pesto. This is their #1, all time favorite, “Please, Mom, put up enough Garlic Scape Pesto to last us an entire year!” pesto !
This recipe was adapted to our plant based diet from a recipe my friend, Debbie, gave me several years ago. I dare say she loves Garlic Scape Pesto as much as we do. Thank you, Debbie!
Here’s how I make it !
First, wash your garlic scapes and give them a couple of good shakes to remove any excess water or give them a spin around the salad spinner.
Cut off any tough ends and the flower bud if you prefer. Chop the garlic scapes into smaller pieces and add to your food processor.
Process your garlic scapes until they are finely chopped, then remove from the food processor and set aside.
At this point, you could freeze the garlic scapes in freezer bags for use over the winter or to make pesto later. I love doing this when I have more garlic scapes than I know what to do with !
Add 1 cup processed garlic scapes, 1/2 cup walnuts, pine nuts or pistachios, 1/4 cup nutritional yeast and 1/2 tsp sea salt to the food processor. Process until finely chopped, scraping down the sides of the food processor as needed.
With the food processor running, slowly add 1/2 cup of olive oil. Process until smooth.
Voila! Your delicious Garlic Scape Pesto is ready to eat, store or freeze! Store in the refrigerator until ready to eat or freeze in ice cube trays or glass jars for use over the winter (I use 4 oz or half pint jars.)
Not sure how to use homemade pesto? Check out this post for lots of unique ways to use pesto!
You might also enjoy these recipes for Spinach Pesto and Lemon Basil Pesto.
THE BEST Vegan Garlic Scape Pesto Recipe
Jennifer Prentice @ My Healthy Homemade Life
An easy and delicious way to use fresh or frozen garlic scapes. It's vegan and gluten free.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Appetizer
Cuisine American
Equipment
1 food processor
Ingredients
- 1 cup processed finely chopped garlic scapes
- 1/2 cup walnuts or pine nuts or pistachios
- 1/4 cup nutritional yeast
- 1/2 tsp sea salt
- 1/2 cup olive oil
Instructions
Wash your garlic scapes and give them a couple of good shakes to remove any excess water or give them a spin around the salad spinner.
Cut off any tough ends and the flower bud if you prefer. Chop the garlic scapes into smaller pieces and add to your food processor.
Process your garlic scapes until they are finely chopped, then remove from the food processor and set aside.
At this point, you could freeze the garlic scapes in freezer bags for use over the winter or to make pesto later. I love doing this when I have more garlic scapes than I know what to do with !
Add 1 cup processed garlic scapes, 1/2 cup walnuts, pine nuts or pistachios, 1/4 cup nutritional yeast and 1/2 tsp sea salt to the food processor. Process until finely chopped, scraping down the sides of the food processor as needed.
With the food processor running, slowly add 1/2 cup of olive oil. Process until smooth.
Voila! Your delicious Garlic Scape Pesto is ready to eat, store or freeze!
Store in the refrigerator until ready to eat or freeze in ice cube trays or glass jars for use over the winter (I use 4 oz or half pint jars.)
Keyword appetizer, dairy free, gluten free, pesto, snacks
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on my Facebook Page or on Instagram and tagging me @myhealthyhomemadelife.
I love hearing your feedback!
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