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Garlic Scape Pesto

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes


  • 1 cup garlic scapes cut into 1 inches pieces
  • 1/2 cup fresh basil leaves (optional)
  • 1/3 cup cashews (or typically any nut of your choice)
  • 1/2 cup olive oil
  • 1/2 cup grated parmesan cheese (or any cheese of your preference)
  • 1 tsp lemon juice

Sea salt and pepper for taste (quantity according to your preference)


  1. In a food processor, put the cut garlic scapes and basil leaves (if using). 

  2. Process the two for about 30 seconds. 

  3. Now add the cashews and process for another 30-40 seconds.  

  4. Keep the food processor running and drizzle the olive oil, slowly. 

  5. Also add the cheese, lemon juice, sea salt, and pepper according to your liking. Mix well.

  6. Process the mixture until you achieve a thick consistency. Don’t make it too thick or too thin as too thick will be tough to be used/mixed with dishes like pasta and too thin would not taste the way it should. 

  7. Once the paste is ready, you can also store it in the freezer for future use as it does not get spoilt. Once frozen, the spice of the paste is comparatively lessened, so keep that in mind if that is a concern. 

  8. Use the paste with anything of your choice; crusty bread, breadsticks, nachos, pizzas, kinds of pasta, you name it and it is there! 

Recipe Notes

As scapes which have been harvested later can be spicier, it is preferred that you taste them before making the paste.

Basil leaves is only an option to lessen the spice, you can decide not to add it too.