Garlic Scape Pesto with Avocado Oil

Image of Jennifer Mosinski
Rated 5.0 based on 2 customer reviews
Garlic Scape Pesto with Avocado Oil
Garlic Scape Pesto with Avocado Oil


  • 1 bunch garlic scapes, coarsely chopped
  • ¼ cup toasted pine nuts
  • ½ lemon, zested and juiced
  • 6 basil leaves, or more to taste
  • salt and ground black pepper to taste
  • ½ cup avocado oil, or as needed
  • ¼ cup grated Parmesan cheese


For best results, we recommend using:


  1. Blend garlic scapes, pine nuts, lemon juice, lemon zest, basil, salt, and pepper together in a food processor until combined, about 1 minute.
  2. Slowly pour avocado oil into garlic scape mixture while the food processor is running; blend until pesto is combined and desired consistency is reached. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
  3. Transfer pesto to a bowl and stir in Parmesan cheese.
Mealthy tip:

Take advantage of the short time when garlic scapes are in season and whip up a few batches. You can store it in the freezer fo enjoy long after spring has past. If you can't find garlic scapes, use 3 cups packed arugula and add 3 garlic cloves to the recipe.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Jen the Mighty

Jen the Mighty says:

Everyone should use garlic scapes in their pesto! Combined with the avocado oil this pesto is a total winner. I used it on steaks, burgers, pizzas, and in pasta (all from just one recipe!). I even brought it camping and used it on our vegetable packets we cooked over the fire! Everyone at the campout was raving. I was the camping hero!

Image of Jessica Scott

Jessica Scott says:

Garlic scapes taste just like garlic, and were perfect in this pesto! The added pine nuts, basil, and lemon gave this delicious pesto a true to taste flavor and texture. It's especially delicious on flatbread, which is how we served it. I can't wait to make it again soon.