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SourceSafe Home Farm Kitchen
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In mid-June, the center stem of garlic grows straight up and forms a flower bud. This stem is called the garlic scape. We still want the suns energy going to the garlic bulb in the ground so we snap off the scapes and bring them to the chef.
Scapes have a mild garlic flavor and may be sauteed and used like green onions or snipped into omelets or salads or used in pesto.



1 c
garlic scapes, 8 or 9 scapes (top flowery part removed, cut into 1/4-inch slices)
1⁄3 c
2 c
basil or parsley leaves
3⁄4 c
Olive Oil
1⁄3 c
Parmesan cheese
Salt and Pepper to taste


Place scapes, herbs and walnuts in the bowl of a food processor and chop until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmesan to taste; add salt and pepper.

Makes about 6 ounces of pesto.

Keeps for up to one week in an air-tight container in the refrigerator.

For 1/2 pound short pasta such as penne, add about 2 tablespoons or to taste of pesto to cooked pasta and stir until pasta is well coated.