Discover the most flavorful garlic scapes recipes with step-by-step instructions for pesto, sautéed scapes, and roasted sheet pan meals.
Garlic scapes are those curly green stalks that shoot up from hardneck garlic. They taste like a magical cross between garlic and scallions—milder, brighter, and downright delicious when handled right. Whether you sauté, roast, pickle, or turn them into pesto, they add punch without overpowering. Let me walk you through three of my favorite garlic scapes recipes—each one tested, loved, and polished from years of Sunday dinners, garden harvests, and summer gatherings.
Best Garlic Scapes Recipes
1. Garlic Scape Pesto
A simple but bold twist on the classic pesto—no basil required. This is a fridge staple every garlic lover needs.
Ingredients:
- 1 cup chopped garlic scapes (about 6–8 scapes)
- 1/3 cup toasted pine nuts (or walnuts)
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil (plus more for texture)
- Juice of 1/2 lemon
- Salt and black pepper, to taste
Instructions:
- Wash garlic scapes and trim the woody ends. Roughly chop into 1-inch pieces.
- In a dry skillet, toast pine nuts over medium heat until golden and fragrant—about 3 minutes. Stir constantly to avoid burning.
- In a food processor, combine garlic scapes, toasted nuts, Parmesan, and lemon juice. Pulse until finely chopped.
- With the processor running, slowly stream in olive oil until the pesto reaches your desired consistency—smooth but still textured.
- Add salt and pepper. Taste and adjust with more lemon juice if you want it brighter.
Serving Suggestions:
Toss it with hot pasta, smear on grilled chicken, swirl into soup, or use as a sandwich spread. Stores well in the fridge for up to 5 days, or freeze in an ice cube tray for later.
2. Sautéed Garlic Scapes with Butter and Sea Salt
The easiest way to enjoy scapes—just a hot skillet, a knob of butter, and a little love.
Ingredients:
- 1 bunch garlic scapes (about 8–10)
- 1 tablespoon unsalted butter
- Sea salt and cracked black pepper
Optional: A squeeze of lemon juice or a sprinkle of red pepper flakes
Instructions:
- Wash and trim the ends. Cut into 2–3 inch lengths.
- In a large skillet over medium-high heat, melt the butter until it bubbles.
- Add the scapes and cook for 6–8 minutes, stirring occasionally. You want a little char and a soft-crisp texture—like tender asparagus with attitude.
- Sprinkle with sea salt and cracked pepper. Add lemon juice or chili flakes if using.
Serving Suggestions:
Perfect as a side for grilled steak, salmon, or tofu. I also love tossing these with scrambled eggs or folding into frittatas.
3. Roasted Garlic Scapes and Baby Potatoes
This sheet pan dish is a crowd-pleaser—caramelized, crispy, and downright addictive.
Ingredients:
- 1 lb baby potatoes, halved
- 1 bunch garlic scapes, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Optional: Grated Parmesan or fresh herbs for garnish
Instructions:
- Set oven to 425°F. Line a sheet pan with parchment paper.
- Toss halved potatoes and garlic scapes in olive oil, garlic powder, paprika, salt, and pepper.
- Spread everything out in a single layer. Roast for 30–35 minutes, tossing halfway through, until potatoes are crisp and golden and the scapes are lightly caramelized.
- Sprinkle with Parmesan or chopped parsley before serving.
Serving Suggestions:
This is a perfect side for brunches, picnics, or even tossed into a warm salad with vinaigrette and feta cheese.
Once you try these garlic scapes recipes, you’ll understand why I hoard them every summer like kitchen treasure. They’re simple, earthy, and bursting with flavor that elevates everyday meals. Whether you blend them into pesto, sauté them up fast, or roast them with love—garlic scapes are proof that the best flavors don’t come in fancy packages. They come from the ground, the garden, and a skillet that’s been sizzling since the ’80s.
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