Garlic Scape Pesto Pasta

29 Jun

It’s official – garlic scape pesto is delicious.  It has a delicious garlic and onion aroma and flavor without the bitter punch of raw garlic.  Tossed simply with some olive oil sautéed zucchini, this was a healthy and delicious meal.  I really loved how the natural sweetness of the zucchini and unique, aromatic flavor of the garlic scapes shone through in this dish.

This pesto is also great on bread as a snack or spread on a grilled cheese, so the recipe makes more than you will need for two servings of pasta.  For lunch yesterday, I smeared a tablespoon or so on two slices of bread and popped them in the toaster oven with a few thin slices of smoked gouda cheese until the cheese was just beginning to brown and melt, added some lettuce, and formed a sandwhich.  It was absolutely delicious.

Garlic Scape Pesto Pasta


2 servings pasta of choice, cooked according to package instructions

1 cup zucchini, diced

1 tbs. olive oil

Reserved ends garlic scapes (see below)

Kosher salt and freshly cracked black pepper

Heat olive oil over medium-low heat in a medium sauté pan.  Add zucchini and reserved ends of garlic scapes from below and season with salt and pepper.  Sauté over medium-low heat for 10-15 minutse until zucchini and scapes are very tender.

Add cooked pasta and 3-4 tbs. of pesto from below.  Toss and stir to combine and coat.

Garlic Scape Pesto:

3/4 cups garlic scapes, roughly chopped, some curly ends (with bulb) reserved

1/2 cup lettuce, roughly chopped

1/4 cup walnuts

1/4 cup fontina cheese, shredded

1/4 cup olive oil

Kosher salt and freshly cracked black pepper

Add garlic scapes, lettuce, and walnuts to a food processor.  Pulse 15-20 times until well combined.  Add cheese and pulse another 10-15 times until only small chunks remain.  Season with kosher salt and freshly cracked black pepper.

With food processor running, slowly add olive oil until a mostly smooth paste is formed.  If necessary, add more olive oil or scrape down the sides of your machine.

Toss 3-4 tbs. with pasta and zucchini from above.


2 Responses to “Garlic Scape Pesto Pasta”


  1. Green Eggs and “Ham” « Kelseyincleveland's Blog - July 4, 2011

    […]  Though perfectly delicious with another pat of butter at the end, I chose to also add some of my garlic scape pesto for a burst of fresh garlic flavor and a fun green hue.  Served with two types of pork – […]

  2. Geauga Family Farms Summer CSA – Week Three « Kelseyincleveland's Blog - July 4, 2011

    […] salmon and vegetables, which included some of the garlic scapes, zucchini, and green onions, garlic scape pesto pasta, which included some of the zucchini, garlic scapes, and lettuce, quinoa and zucchini salad with […]

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