Go Back Email Link
+ servings
Garlic Scape and Mess O' Greens Pesto
Print Recipe
5 from 1 vote

Garlic Scape and Mess O’ Greens Pesto

This zippy garlicky pesto brightens up food. Spread it on crostini, or thin it for instant pasta sauce. I like pesto as a spicy dip or slathered on homemade pizza underneath the rest of the toppings. You'll love garlic scape and mess o’ greens pesto on veggie burgers too! Makes about 1 3/4 cups pesto.
Prep Time10 mins
Course: Appetizer, Condiment
Cuisine: Vegetarian
Keyword: pesto, garlic scapes, mess o' greens
Servings: 8 servings.
Calories: 219kcal


  • 8 ounces mess o’ greens or other bitter greens
  • 1/2 cup chopped garlic scapes (see note)
  • 1/3 cup walnuts
  • 1/3 cup grated Pecorino Romano or Parmesan cheese
  • ½ teaspoon fine sea salt
  • ½ cup extra virgin olive oil


  • Blanch the greens: Bring a pot of salted water to a boil. Have a bowl of ice water at the ready. Drop the greens into the boiling water and cook about 30 seconds. Transfer to the bowl of ice water for a minute. Drain. Squeeze out the excess water with your hands.
  • Chop the garlic scapes in a food processor. Add the blanched greens, the walnuts, cheese and salt. Process for about 10 seconds, stopping to move things around if they get hung up.
  • With the machine running, pour oil through the feed tube in a thin stream, processing until everything is well blended.


Fold over the scape and snap off the less-tender woody end. It’s sort of like breaking off the tougher stringy bottom of asparagus. Discard the tougher portion of the scape.


Calories: 219kcal | Carbohydrates: 6g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 232mg | Potassium: 148mg | Fiber: 1g | Vitamin A: 1000IU | Vitamin C: 26.8mg | Calcium: 118mg | Iron: 1mg