Kale and Garlic Scape Pesto: CSA Tuesdays

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This is the first week I got to go and pick up my CSA.   I set off early Friday morning to go to the farmer’s market and get our CSA.   This week we received 2 heads of lettuce, 3 kohlrabi, a bunch of onions, and garlic scapes.    There was a big sign next to the garlic scapes saying to take as many as I wanted so I filled a bag.   I had been waiting for them to make a kale and garlic scape pesto I saw recently.

Kale and Garlic Scape Pesto for CSA Tuesdays

The lettuce was used up quickly in our weekly salads.   The onions went in a stir fry and also on our salads.   I plan on using the kohlrabi in kohlrabi fritters with yogurt sauce (recipe to come!).   The garlic scapes went right into the food processor to make pesto.   I had some kale left over from last week so that went in as well.

Kale and Garlic Scape Pesto | Hezzi-D's Books and Cooks

The pesto was very strong.   The garlic scapes gave it a very garlicky flavor.   I made a second batch, this time sauteing the garlic scapes with olive oil, salt, and pepper for 5 minutes before making the pesto. The flavor was so much better.  There was still a strong garlic flavor but it wasn’t nearly as overwhelming.   I tossed the pesto with pasta and topped it with parmesan cheese.   It was really good and a great substitute for traditional pesto which my husband won’t eat because he doesn’t like basil.

Kale and Garlic Scape Pesto is a great alternative to basil pesto

Kale and Garlic Scape Pesto

Yield: 2 cups
Prep Time: 10 minutes
Total Time: 10 minutes

Make your own flavorful pesto at home using garlic scapes and kale!


  • 6-8 garlic scapes, cut into 3 or 4 pieces
  • 2 c. kale
  • 1/4 c. Parmesan cheese
  • 1/4 c. almonds
  • 1/3 c. olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  1. Place the garlic scapes and 1 tablespoon of olive oil in a skillet. Sprinkle with salt and pepper and saute for 5 minutes or until fragrant.
  2. Remove from heat and place in a food processor. Add the kale, Parmesan cheese, and almonds to the food processor and process for 1-2 minutes.
  3. While keeping the food processor on high, slowly drizzle in the olive oil until desired consistency is reached. Add salt and pepper to taste.
  4. Pesto can be kept in the refrigerator for up to a week or frozen for up to 3 months.


Source: Adapted from Katy She Cooks

Kale and Garlic Scape Pesto:  CSA Tuesdays | Hezzi-D's Books and Cooks



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