It’s garlic scape season, and I adore this ingredient: bright, garlicky, and a little spicy. Garlic scapes are the tender, curling green shoots that emerge from hardneck garlic plants instead of flowers. Farmers usually trim them off so the plant directs its energy into the bulb below, but scapes are completely edible and delicious—so don’t toss them.
This garlic scape pumpkin seed pesto is an easy, versatile sauce to keep on hand. Fridge-stable for several days (or frozen in portions), it brightens salads, pasta, sandwiches, grain bowls, and roasted vegetables. I keep a jar in the fridge as a quick flavor boost—just a spoonful transforms a simple meal into something special.
Recipe
Garlic Scape Pumpkin Seed Pesto
Ingredients
- 1 cup trimmed garlic scapes, chopped
- 1/2 cup raw pumpkin seeds (pepitas), toasted if desired
- 1/2 cup grated Parmesan or Pecorino (optional for vegan version)
- 1/2–3/4 cup extra-virgin olive oil, divided
- Juice of 1/2 lemon
- Salt and freshly ground black pepper, to taste
- Red pepper flakes or a small pinch of cayenne (optional)
Instructions
- Prepare scapes: Trim any tough ends from the garlic scapes and roughly chop them so they process easily.
- Toast seeds (optional): For a nuttier flavor, toast pumpkin seeds in a dry skillet over medium heat until fragrant and just beginning to brown. Let cool.
- Blend: In a food processor, combine chopped scapes, pumpkin seeds, and cheese if using. Pulse to break down the mixture.
- Emulsify: With the processor running, slowly stream in 1/2 cup olive oil until the pesto reaches a thick, spreadable consistency. Add lemon juice, salt, pepper, and red pepper flakes if using. Taste and adjust seasoning.
- Adjust texture: If the pesto is too thick, add more olive oil a tablespoon at a time or a splash of water until you reach the desired consistency.
- Store: Transfer pesto to a jar, top with a thin layer of olive oil to prevent browning, and refrigerate for up to a week. Freeze in ice cube trays or small containers for longer storage.
Serving ideas: Toss with hot pasta and a splash of pasta water, spread on toasted bread, stir into grain bowls, mix with yogurt or sour cream for a dip, or use as a finishing drizzle for roasted vegetables.
Notes: This pesto is flexible—replace pumpkin seeds with walnuts or almonds, swap the cheese for nutritional yeast to keep it vegan, or add fresh herbs like basil or parsley to vary the flavor.
Enjoy!
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