Ummm you guys, I have been holding out on you and I am the sorriest! I only have three words Garlic. Scape. Pesto.
I’m obsessed and have been putting it on everything and I regretfully haven’t shared it with you yet!
Garlic scapes can be intimidating, I totally get it! I can’t tell you how many times I walked right past the garlic scapes at the farmer’s market and totally missed out on how wonderful and versatile they are!
Garlic scapes are essentially the stalks or stems of young garlic plants! This means they have a garlicky flavor and scent but are much more mild than a mature bulb of garlic. Since they are young plants, these green stems puree beautifully when fresh and add the perfect amount of garlic to your dish without being as pungent as a raw garlic clove.
My favorite way to enjoy garlic scapes is in this pesto but they are also great grilled or sauteed in any dish you would normally add garlic.
Personally, I will slather this pesto on anything but there is something about pairing this with the creamy white beans that really makes this dip a knockout! This dip is perfect for your 4th of July cookout, an afternoon snack or even as a spread for your sandwich!
This dip is so good you will want it year round! I highly recommend buying up all garlic scapes you can find now, making a ton of this pesto and freezing it so you can make this dip anytime. The pesto freezes beautifully! I typically will fill small freezer safe containers with 1/4 cup of pesto and cover the top with olive oil to freeze.
Let me know your favorite way to enjoy this dip!
Garlic Scape Pesto Dip
For the Pesto
- 1 large bunch garlic scapes
- 1/2 lemon zested and juiced
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon red pepper flakes
- 1/4 cup + 1 tablespoon olive oil
For the Dip
- 1 14 ounce can cannelini beans, drained and rinsed
- 3 tablespoons, divded garlic scape pesto
- 1/2 cup + 2 tablespoons olive oil, divided
Garlic Scape Pesto
Trim off the leafy ends of garlic scapes and discard. Roughly chop the scapes into 1 inch pieces. For reference, my large bunch yielded approximately one cup of chopped garlic scapes.
Add garlic scapes, lemon zest and juice , parmesan cheese and red pepper flakes to the bowl of a food processor and pulse until finely chopped. Add 1/4 cup of olive oil and puree. With the food processor running, slowly continue to add olive oil one tablespoon at a time until you reach desired smoothness. This will likely be between 1/4 and 1/2 cups, depending on how many garlic scapes you used.
Chill pesto in refrigerator or freeze for later use. This will keep in the refrigerator for up to 3 days or freezer for up to 6 months
White Bean Dip
Add beans, 2 tablespoons of pesto and 1/2 cup of olive oil to the bowl of your food processor, puree until smooth.
Chill in the refrigerator at least one hour and then add a pinch of salt if needed. Right before serving, top dip with extra tablespoon of pesto and 2 tablespoons olive oil.