Garlic Scape Pesto

A summery version of pesto made with garlic scapes and lemon juice.
Course Sauce
Cuisine Italian
Servings 8
Calories 358kcal
Author Karen


  • 1 cup rough chopped garlic scapes apx. 10 scapes
  • 1/2 cup basil
  • 1/2 cup toasted pine nuts
  • 1/2 lemon juice & zest
  • 1 teaspoon salt
  • black pepper
  • 1/2 cup grated Parmesan cheese
  • 1 cup extra virgin olive oil


  • Toast pine nuts in a dry pan over medium/low heat for a few minutes.  Toss them and turn them until they just start to brown.
  • Pulse first 7 ingredients in food processor or blender (everything but the oil) until everything is chopped up.
  • Slowly drizzle in oil with processor or blender running.
  • Serve over linguine. (you can heat your pesto in a pan first if you like)


If you want a brighter more citrusy pesto, use a whole lemon.
Leftover pesto can be frozen in an ice cube tray then transferred to a freezer bag and saved for a taste of summer in the middle of a frosty winter.
Pine nuts too expensive?  You can get a very similar result by substituting with walnuts. 


Serving: 1g | Calories: 358kcal | Carbohydrates: 10g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 391mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 11.1mg | Calcium: 118mg | Iron: 1mg