Adam and I came up with this recipe to use up this year’s considerable garlic scape harvest:
Parsley, basil, and scapes ready to go.
Garlic scape parsley basil pesto
1/2-1 c. basil
1/2-1 c. parsley
1-2 c. garlic scapes
2-3 T. pine nuts
1 tsp. salt (or more to taste)
pepper to taste
extra-virgin olive oil, at least 1/2 c.
1/3-1/2 c. parmesan cheese, grated
Amounts are approximate, because we used a ratio: 1 handful basil, 1 handful parsley, 2 handfuls scapes. We went light on the pine nuts and parmesan. Put the scapes, herbs, pine nuts, salt, and pepper in a food processor. Process, adding the oil a bit at a time, until desired consistency. Stir in parmesan cheese. Taste and adjust seasoning accordingly. Makes about 1 1/2 c. pesto.
Naturally, we quadrupled the recipe. Should keep in the freezer up to 6-8 months. No worries that it will last that long.
Stacking Functions Garden 
June 23, 2011 at 6:58 am
I didn’t know u could freeze pesto! that’s a great tip thanks. You could also make parsley honey with surplus parsley. It is more like a syrup and great in oatmeal, over french toast, over pancakes etc. It keeps for months. My batch brought me through the winter. Here is how to make it. http://banbamama.wordpress.com/2010/09/20/parsley-honey/
June 23, 2011 at 9:26 am
Wow, I’ve never heard of that one. I’ll keep it in mind — I always end up with way more parsley than I really need. Last year I froze a bunch in ice cube trays covered with water, which gave me “parsley cubes” that I threw into soup all winter long. That was pretty nice, too.
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June 23, 2011 at 11:34 am
this sounds amazing! i just posted a recipe on [tend] for arugula pesto too, and am hoping to make garlic scape pesto next! how many scapes did you use for this? i probably have about 15 or 16, so maybe i could double this recipe? yum!
June 26, 2011 at 4:13 pm
Excellent idea for scapes. I just picked mine today with some herbs and weeds (lambs quarters), so I’m going to give the pesto a try 🙂 Think it might be good on tortillas for making vegan quesadillas or a a spread on some raw crackers.
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July 2, 2011 at 11:55 am
Hey Jennifer! I just picked my scapes and ready to try out your recipe. Thanks for posting 🙂 I’ll
July 2, 2011 at 12:01 pm
Hey Jennifer! I just picked my scapes and ready to try out your recipe. Thanks for posting 🙂 I’ll send you an update when I finish!
July 15, 2011 at 10:05 am
Last year I made cilantro pesto and froze it in ice cube trays, then put the frozen cubes in a Ziploc bag. Kept very, very well in my fridge freezer.
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June 27, 2012 at 4:38 pm
I added the peel and juice of 1 lemon, and two sprigs of mint. Also used roasted walnuts instead of pine nuts.