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Garlic Scape Pesto

The garlic scape is the flower stalk of the garlic plant. It’s best to cut them off so the plant focuses its energy on bulb production rather than flower production.

Favorite Varieties for Storage: Hardneck varieties of garlic produce

scapes, softneck varieties do not. When to Harvest: In June in most

climates the scapes will begin to grow up from the stem. The longer you

leave them to grow on the plant the tougher and spicier they get. Cut the

scapes with garden clippers. Prep Materials Needed: Garden clippers, knife,

cutting board, containers. Best Storage Containers: Glass pint jars.


1. The easiest way to store garlic scapes for the winter is to make

them into a pesto. See recipe below.

Garlic Scape Pesto

Bjorn Bergman


Makes 1 1/2 cups.

2 cups garlic scapes, roughly chopped

½ cup grated Wisconsin Parmesan cheese

½ cup walnuts

Pinch of salt

Pinch of black pepper

½-¾ cup sunflower oil

1. Add garlic scapes, Parmesan, walnuts, salt, and black pepper to

food processor and pulse until well blended.

2. Turn processor on and slowly add ½ cup oil. Once added, stop the

processor and scrape sides to make sure all ingredients are incorporated.

3. Taste and adjust seasoning with salt and pepper.

4. If pesto is too thick, add more oil while processor is running.

5. Process pesto once more until it is creamy, about 1 minute.