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Garlic Scape Pesto Dip

Servings 8 (1/4 cup servings)


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
  • salt


Garlic Scape Pesto

  1. 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.

  2. 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. 

  3. 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

  1. Add beans, 2 tablespoons of pesto and 1/2 cup of olive oil to the bowl of your food processor, puree until smooth.  

  2. 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.