They are everywhere this time of year in the north. Garlic scapes. They look like little serpents curling out of their baskets, but although they are strange to behold, the good news, is they are delicious and useful in many a dish with a subtle garlic flavor and lovey texture.
The garlic tries hard to flower, but we won’t let it.
The scapes are twisted and twirly stems from the hard-neck garlic plant that produce buds which, if left on their own, would flower. Hard-neck garlic is what does best in northern climates. However, farmers and gardeners trim the scapes off at this time of year so that the energy of the plant goes into growing the existing bulb bigger rather than creating a new bulb. Thus, we get better garlic, and the bonus of flavorful garlic stems well before the garlic itself is ready for harvest. A double harvest!
Use them like garlic
These treasurers can be roasted, steamed, used in stir-fries, soups, salads, hummus, or in lovely garlicky pesto. I’ve even used them in mashed potatoes. Be creative, you can put them in a vase and use them as a centerpiece on your table. Pretty much any where you use garlic, they can stand in.
Have fun with it
I hesitate to even call this a recipe, just a technique with a few suggestions from one moment in time. You can add more basil, or leave it out. Like a different herb? Mint, perhaps, or some fresh parsley. Tuck in some sun-dried tomatoes. Add lots of Parm if you like, or leave it out altogether. Boost the garlic flavor with a few cloves of fresh, or even roasted garlic. It’s all good.
The best beans are the ones you love
After making the pesto, I decided to use it with a bean dish, Great Northern beans were creamy and delicious. I made my own from dried, in a pressure cooker. They taste better and you can control the salt, but you can use a favorite canned bean. Use any you have on hand: pinto, navy, garbanzo, black, Jacob’s cattle, or whatever bean you love. You know how good they are for you.
Everyone can be pleased
This version includes a vegan feta and sunflower seeds rather than nuts because I was serving some nut and dairy challenged folks, but feel free to make this your own. A delicious side dish, or light lunch.
White Beans with Garlic Scape Pesto and Feta Cheese
- 2 cups cooked white beans
- 1 package feta or vegan feta cheese, cubed
- Garlic Scape Pesto, below, to taste
- A bit of fresh chopped parsley
- Lemon
- Cherry tomatoes to make it pretty
- A few more garlic scapes, grilled, to garnish
Garlic Scape Pesto
- 1 bunch scapes, lightly charred and chopped
- ½ cup packed basil leaves, rough chop
- 1 shallot, chopped
- ¼ cup toasted sunflower seeds or pine nuts
- Extra virgin olive oil to desired consistency
- Parmesan or vegan Parmesan if desired
Toss the scapes into the food processor and pulverize them to a coarse consistency. Add the basil, shallot, and seeds or nuts and pulse to the desired consistency. Drizzle in the olive oil at the last so you can control the thickness. The cheese is optional.
To make the bean dish, simply mix in however ever much of the pesto you like into warmed beans; the way I want it may not be to your liking, so please yourself here. Add the feta, a little parsley if you have it and mix well. The feta will soften from the warmed beans. Taste, season with salt and pepper, and garnish with cherry tomatoes and some of the charred garlic scapes. Drizzle with a bit more olive oil and a squeeze of lemon.
You can serve this as a side, a light lunch, or spread it on toast for a simple supper. Add more acid the next day, and you have a lovely side salad.
Any leftover pesto can be used in many ways. Spread it on a slice of baguette, make pesto mayonnaise, fill some cherry tomatoes, or top your scrambled eggs. No need to waste a drop, one meal morphs into the next.
Sweet summer rain. The hollyhocks and roses love it!
Copyright 2025– or current year, The New Vintage Kitchen. Dorothy Grover-Read. Unattributed use of this material and photographs is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
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It’s unfortunte that scapes are rarely seen around my neck of the woods.
I’ll send you some if mine!
Really interesting. I didn’t know about scapes. And great recipe. Thank you!
Glad you stopped by!
Thank you, Dorothy, for something new for me to learn!
Joanna
There’s always something new around the corner!
What a great recipe! It is a recipe. Love the pesto in the beans. I think it’s too hot for I live to have these growing, unfortunately!
Thank you Mimi! The pesto in the beans works beautifully!
Your dishes look delicious too. Are these kind of like green beans?
Thanks Jeanne! Think how the tops of spring onions taste like the onion only milder. The scapes taste like the garlic. Only more subtle.
Good to know. Thanks. 🙂 Have a happy, safe 4th. 🙂
You too! Happy Fourth of July!
Thank you. 🙂
I never heard of garlic scapes, but it’s always exciting to be inspired by you. I love your green thumb and Farmer’s market shares. I have said it before and again I say it, you’re a culinary artist and one of my favorites. Meet another on YouTube:
https://youtube.com/@cookingatpamsplace?si=rVyljxyf6WDsEzLG
You are too kind!
Thank you for the introduction! Always looking for kindred spirits!
This was new and incredibly interesting. Thanks, D.
Your gardens are lovely!
Thank you! Now you will see these little things everywhere!
I’m sure you’re right! I’ll be keeping an eye out.
You won’t even need a spy glass!
Sounds lovely!
Thank you for stopping by!
A grand taste of summer – white beans dressed so wonderfully!
Thank you, and it really is the grand time of summer here either everything blooming and fruiting!
I heard about garlic scapes from a foodie friend from Illinois years ago it seemed like a seasonal and very welcome arrival. Your recipe sounds very much ‘my cup of tea’ as we say here . . . so, went to talk to dear Mr Google – seeds are offered but not much else Down Under . . . shall investigate further . . .
Keep looking my friend! You never know what you might stumble upon!
First off, I love your Hollyhocks! They are so lovely. I’m not very successful with mine so I shall keep trying.
I don’t grow much Garlic but I do love getting the few scapes that appear. I haven’t made Pesto yet (not enough) but I chop them up and put them in with whatever is bubbling away on the stove. I’m on the outskirts of Auckland, NZ (not really cold) but I still get a nice little crop. Never thought of putting them in a vase, they look great!
Thanks Mary! I’ve tucked these quirky little things in many a floral arrangement, who can resist!
I love hollyhocks too. I usually help the seeds along, deliberately placing the first to dry out so we get plants for next year.
A fitting conclusion
Thank you Sheree!
This is what I call a “conversation starter”, Dorothy. I would love to taste these. 😋🍃
Well, just move north! Or come to visit!
I suppose. I just don’t like the weather up north.
Yes, there’s that!
Looks delicious! When I first saw the title of your post, I was a little apprehensive. (I am snake phobic). You can imagine my relief when scapes rather than snakes were featured.
Totally harmless!
I’ve never seen or had garlic scapes,they sound so versatile and delicious!
Jenna
They make their appearance every summer!
A new pesto to try!
I hope you enjoy!
Second time I’ve read about garlic scapes this week. Never heard of them before. As a Bean this sentence is dear to me: “The best beans are the ones you love” 💕
And I love all beans my dear!
I stir fried them using a recipe I found with soy and a little brown sugar. They were still a little toostrong for me, but my husband liked them. Next year I will try the pesto.
Pesto would be great because you can toss is as little or lot that you like!
I’ve never seen a garlic scape before, but I bet it adds wonderful flavor to any dishes you add it to!
They are really tasty, and fun to use.
Thanks, Dorothy – I’ve seen garlic scrapes at our Farmers’ Market, but never knew how to use them before. Making pesto sounds perfect!
A great entry into their world!
With all these new foods, I’m beginning to think you live in a magical land like Fillory or Narnia!
I do! It’s called Vermont! 💕
That pesto recipe sounds so good!
Thank you! We really enjoy those silly looking creatures!
I’ve grown garlic, but not this type. The scapes remind me of the tops of long green onions. You are awesome, Dorothy.
Thanks Mary! I love the way they curl up!
Aren’t you clever Dorothy! Scapes are new to me!
Now you will see them everywhere!