Whether you are a gardener harvesting your own garlic scapes each summer or you’ve been curious about the curly green sprigs that briefly appear at farmers’ markets, this carrot garlic scape pesto recipe is for you!
Carrots and garlic scapes come into season at the same time, making them a natural pairing. Pistachios and sunflower seeds add richness, healthy fats, and plenty of flavor while keeping this pesto wonderfully simple.
Unlike traditional pesto, this carrot garlic scape pesto skips the cheese, making it naturally dairy-free and vegan without sacrificing flavor.
How to use this pesto
This pesto is incredibly versatile. I love tossing it with pasta and serving it alongside roasted chicken, adding it to breakfast salads with greens, roasted sweet potatoes, and a poached or fried egg, serving it with grilled fish or meat, spreading it on sandwiches, or dolloping it onto roasted slices of beets, potatoes, or parsnips for an easy appetizer.
Why you’ll love this recipe
- A delicious way to enjoy seasonal garlic scapes.
- Naturally dairy-free and vegan.
- Freezer-friendly for easy meal prep.
- Ready in 30 minutes.
What are garlic scapes
As garlic plants grow, they produce a flowering stalk. Before it blooms, the stalk begins to curl into a loop. Gardeners remove this stalk so the plant can direct its energy into growing a larger garlic bulb rather than producing flowers.
That tender stalk is called a garlic scape, and it’s every bit as delicious as the bulb itself. Garlic scapes have a fresh, mild garlic flavor that’s less pungent than mature garlic, making them wonderful in pesto, pasta dishes, stir-fries, soups, and sauces.
Garlic Scapes
Step by Step Instructions for Carrot Garlic Scape Pesto
Gather all ingredients: garlic scapes, carrots, lemon, pistachios, sunflower seeds, extra virgin olive oil, fine sea salt, black pepper.
Steam the carrots.
Toast the sunflower seeds.
Chop the garlic scapes.
Process the pistachios and sunflower seeds, then add the carrots and remaining ingredients. Drizzle in olive oil until the desired pesto consistency is reached.
Carrot Garlic Scape Pesto
A delicious dairy-free carrot garlic scape pesto made with sweet carrots, seasonal garlic scapes, pistachios, and sunflower seeds. Perfect for pasta, sandwiches, salads, and more.
3
cups10
minutes20
minutesKeep the screen of your device on
Ingredients
1 lb carrots, scrubbed and cut into 1-2 inch chunks (no need to peel if organic)
1/3 cup shelled pistachios
1/4 cup sunflower seeds
4-6 garlic scapes, thin green tip removed and finely sliced
2 Tbsp freshly squeezed lemon juice (from about ½ lemon)*
1/2 tsp fine sea salt, plus more to taste**
a few cracks of freshly ground black pepper
3/4-1 cup extra virgin olive oil (more or less depending on how chunky or saucy you prefer your pesto)
Directions
- To steam the carrots, add about 2 inches of water to a saucepan and place a steamer basket on top. Add the carrots to the steamer basket, cover, and bring the water to a boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the carrots are fork tender. Remove from the heat and allow the carrots to cool.
- Meanwhile, add the sunflower seeds to a small skillet heated over medium heat. Gently toast, stirring frequently, until fragrant, about 4 - 5 minutes. Allow to cool slightly.
- Add the toasted sunflower seeds and pistachios to a food processor and pulse until chopped. (There is no need for them to be perfectly fine at this point.) I often leave the pistachios untoasted, but you can toast them as well if you prefer.
- Add the steamed and cooled carrots to the food processor and pulse again until finely minced. Add the sliced garlic scapes, salt, pepper, and lemon juice, and pulse until well combined. The garlic scapes won't be completely pureed, and that's exactly how I like them. They add little bursts of fresh garlic flavor and give the pesto a beautifully rustic texture.
- With the food processor running, slowly drizzle in the olive oil until you reach your desired consistency.
- Taste and adjust with additional salt, lemon juice, or olive oil as needed. Enjoy!
Notes
- * I usually start with the juice of half a lemon, then add a little more to taste if needed. The extra brightness really lifts the flavors.
- ** I usually begin with ½ teaspoon of salt, but often add another ¼ - ½ teaspoon after tasting the finished pesto. Salt helps bring all of the flavors together.
As usual, delicious, versatile, and creative.
There are so many ways this recipe can be integrated to a variety of dishes.
Watch the video, it’s so helpful to witness how Kristin makes delicious easy.
Thank you! ❤️ Your support means the world. I’m so glad you enjoyed it – and I hope the video makes garlic scapes feel a little less mysterious for anyone trying them for the first time!