Have you ever seen a curly green stalk at the farmers market and wondered what in the world it was?
It might have looked like a twirly green bean or maybe a green onion that got into yoga—but that strange twisty veggie is called a garlic scape, and it’s about to become your new best friend in the kitchen. Most people walk right past them, not knowing they’re missing out on one of the easiest, tastiest, and healthiest ingredients you can find during late spring and early summer.
Let’s fix that today.
What Makes Garlic Scape Recipes So Special?
Garlic scapes are the long, curly flower stalks that grow from garlic bulbs. Farmers cut them off in early summer so the plant puts energy into the bulb. Lucky for us, that means a short window when we can enjoy this vibrant, flavorful green in the kitchen.
Why this recipe is worth trying:
- Time-friendly: Most garlic scape dishes come together in 20–30 minutes.
- Easy to prep: Minimal chopping, no peeling, and zero fuss.
- Bursting with flavor: Like garlic, but milder and greener—perfect for those who find raw garlic too strong.
- Versatile: Use them in pesto, pasta, grilled dishes, soups, salads—you name it.
Whether you’re new to garlic scapes or looking to shake up your weekly menu, this guide has you covered.
Essential Ingredients for Garlic Scape Pesto Pasta
We’ll start with a garlic scape pesto pasta as our base recipe. It’s the easiest way to get familiar with garlic scapes and packs in loads of flavor.
What you’ll need:
- Garlic scapes (1 bunch): The star of the show. Milder than garlic cloves, but with all the depth.
- Olive oil (½ cup): Helps blend the pesto and gives a smooth texture.
- Parmesan cheese (½ cup grated): Adds a salty, savory richness.
- Pine nuts (¼ cup): Adds nutty flavor and thickness to the pesto. Substitutes: walnuts, sunflower seeds, or even almonds.
- Lemon juice (1 tablespoon): Brightens the pesto and balances the richness.
- Salt and pepper: To taste.
- Your favorite pasta (12 oz): Linguine, spaghetti, or penne work great.
Optional extras:
- Cherry tomatoes, roasted for sweetness
- Grilled chicken or shrimp for protein
- A pinch of red pepper flakes for heat
Step-by-Step Instructions
Let’s break this down so even the busiest home cook can pull it off without a hitch.
Step 1: Prep the garlic scapes
Rinse the scapes and trim off the tough ends. Chop into 1-inch pieces to help the food processor blend them evenly.
Step 2: Make the pesto
In a food processor, combine chopped garlic scapes, pine nuts, and Parmesan. Pulse until roughly blended. With the motor running, drizzle in olive oil until smooth. Add lemon juice, salt, and pepper. Give it a final blend.
Step 3: Cook the pasta
Boil pasta in salted water until al dente. Reserve ½ cup of pasta water before draining.
Step 4: Combine
In a large bowl or pan, toss the hot pasta with the pesto. If needed, add a splash of reserved pasta water to loosen the sauce.
Step 5: Top and serve
Sprinkle extra Parmesan, add cherry tomatoes or grilled chicken if using, and serve warm.
Assembly and Presentation Tips
Presentation matters—especially when you’re serving something new to guests or family. Try these tips:
- Twirl pasta into nests with tongs for a restaurant-style look.
- Garnish with lemon zest, fresh herbs (like basil or parsley), and toasted nuts.
- Serve with a side of crusty bread to mop up every last bit of sauce.
Storage and Make-Ahead Tips
- Pesto: Store in an airtight container in the fridge for up to 5 days. Pour a thin layer of olive oil on top to keep it from browning.
- Freezer-friendly: Pesto can be frozen in ice cube trays and transferred to freezer bags. Use within 3 months.
- Pasta leftovers: Store in a sealed container in the fridge for 2–3 days. Add a little water or broth before reheating to restore moisture.
Recipe Variations
Once you fall in love with garlic scapes, try them in these fun ways:
- Grilled garlic scapes
Toss in olive oil, sprinkle with salt, and grill until charred—just like asparagus. - Garlic scape butter
Blend softened butter with chopped scapes and a pinch of salt. Spread on warm bread or melt over steaks and veggies. - Scape stir-fry
Cut into 2-inch pieces and stir-fry with bell peppers, snap peas, and your favorite protein. - Garlic scape hummus
Add chopped scapes to your basic hummus recipe for a garlicky twist. - Scape and potato soup
Cook with onions and potatoes, then blend for a creamy, cozy soup.
Conclusion: Try It, Tweak It, Love It
Garlic scapes are one of those quiet ingredients that sneak into your kitchen and never leave. They’re fresh, fast, and wildly flexible. Whether you stick with the pesto pasta or venture into grilled or roasted variations, there’s no wrong way to enjoy them.
Next time you spot those curly green stems at the market, don’t walk past them—grab a bunch, get creative, and surprise your taste buds.
FAQs
1: Are garlic scapes healthier than garlic cloves?
They have similar health benefits—rich in antioxidants, vitamins C and A, and can help support immune health. The main difference is flavor and texture.
2: Can I eat garlic scapes raw?
Yes! They’re crunchy and mild when raw—great in salads or pesto. Just slice them thinly to avoid any toughness.
3: What part of the garlic scape should I use?
Use the long green stalk and discard the bulbous flower tip. If it feels woody, trim off that part.
4: Do garlic scapes taste like garlic?
Yes, but they’re much milder and greener. Think of it as garlic’s sweet, herbal cousin.
5: When is garlic scape season?
Late spring to early summer—usually May through June, depending on your region.
Garlic Scapes Recipes: The Secret Ingredient You’re Probably Ignoring
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This fresh and flavorful garlic scape pesto pasta is a quick, seasonal recipe that brings out the best in early summer ingredients. With a bright, herby twist on classic pesto, it’s perfect for a weeknight dinner or a casual lunch with friends.
Ingredients
1 bunch garlic scapes, trimmed and chopped into 1-inch pieces
½ cup olive oil
½ cup grated Parmesan cheese
¼ cup pine nuts (or walnuts)
1 tablespoon lemon juice
Salt and pepper to taste
12 oz pasta (linguine, spaghetti, or penne work well)
Optional Add-ins:
Roasted cherry tomatoes
Grilled chicken or shrimp
Red pepper flakes
Instructions
Step 1: Rinse and trim the garlic scapes. Chop into 1-inch sections.
Step 2: Add scapes, Parmesan, and pine nuts to a food processor. Pulse to combine.
Step 3: Slowly pour in olive oil while blending until smooth. Add lemon juice, salt, and pepper.
Step 4: Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water and drain.
Step 5: Toss pasta with pesto. Add reserved water as needed to loosen.
Step 6: Top with extras like roasted tomatoes or grilled chicken and serve warm.
Notes
Store leftover pesto in the fridge for up to 5 days with a layer of olive oil on top.
Freeze pesto in ice cube trays for longer storage.
This pesto also works great as a sandwich spread or topping for roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: American with seasonal twist
