Garlic Scape-Basil Pesto (with Walnuts)

As summer abundance abounds, I’m always looking for ways to make use of all the vibrant greens coming in. One of my favorite methods is making pesto — and lately, I’ve been making this particular recipe almost weekly to take advantage of the abundant basil and the fleeting season of garlic scapes.

I love this pesto because it’s easy to store in the fridge for quick meals throughout the week, and it freezes beautifully in ice cube trays for a bright, garlicky treat in the middle of winter!

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Garlic Scape-Basil Pesto (with Walnuts)

Ingredients:

1 bunch garlic scapes, chopped into 1-inch pieces

1 bunch basil, leaves picked from stem

½ cup walnuts

½ cup grated Parmesan cheese (or nutritional yeast for a vegan version)

½ cup extra virgin olive oil (plus more to thin, if needed)

Juice of ½ lemon (about 1 tablespoon)

Salt, to taste (start with ½ teaspoon)

Optional Add-ins:

A pinch of red pepper flakes for heat
1–2 tablespoons water for a smoother texture
Zest of ½ lemon for extra brightness

Directions:

1. Toast the walnuts (optional but recommended):
   In a dry skillet over medium heat, toast walnuts for 3–5 minutes until lightly browned. Let cool slightly.

2. Blend the ingredients: In a food processor or blender, combine garlic scapes, basil, walnuts, and parmesan. Pulse until finely chopped.

3. Add oil and lemon:
   With the motor running (or pausing in between pulses), slowly drizzle in olive oil and lemon juice. Scrape down the sides and blend until smooth.

4. Season to taste:
   Add salt and any optional add-ins. Blend again, and adjust seasoning or texture with extra oil, water, or lemon juice if needed.

To store:
Refrigerate in an airtight container for up to 5 days, or freeze in small portions (ice cube trays work great!) for up to 3 months.

Let me know what you think or share a recipe back –– I would love to hear from you!