Garlic Scape Pesto

Spring is garlic scape season! Scapes are long, leafless flower stalks that taste like garlic; they’re tender and perfect for making pesto. We have at least 400 garlic plants growing, which means we have over 400 garlic scapes! So tonight I got busy making pesto  

If you’re like me, you often come up with new ideas while driving or in the shower, and that’s what happened tonight! While driving to the market, I pondered how to make delicious pesto with less olive oil. And then it hit me! The oil can be dramatically reduced with the addition of avocado!

Here’s the recipe; if you make it PLEASE comment below and let me know what you think!

Garlic Scape Pesto
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Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 3


  • 3 garlic scapes (just the tender stalks) - chop into 1/4" pieces
  • 1 oz fresh basil leaves, wash well and trim off tough stems
  • 1/2 avocado
  • 2 teaspoons of olive oil
  • juice from 1/2 lemon
  • 1/4 cup raw almonds
  • 1/8 cup raw pine nuts
  • salt to taste (1/4 - 1/2 teas)
  • 1/4 teas crushed red pepper
  • pinch of black pepper


  1. Place all ingredients into food processor
  2. Process stopping to scrape down sides of bowl with a spatula as needed; you're done when pesto is almost smooth - leave some of the almonds a bit grainy
  3. In the meantime, cook and drain 12 oz of pasta - I made rice/quinoa spaghetti by Field Day
  4. Immediately after draining, coat the pasta with 1 tablespoon of olive oil (optional)
  5. Gently mix in the pesto. Enjoy!


If you can't find garlic scapes at your local health food store or market then use 3 or 4 cloves of roasted garlic