web analytics
Kalyn's Kitchen

Garlic Scape Pesto with Chard

Garlic Scape Pesto with Chard is a delicious combination of ingredients, without the too-garlicky flavor that garlic scape pesto can sometimes have! 

PIN Garlic Scape Pesto with Chard to try it later!

Chard and Garlic Scape Pesto found on KalynsKitchen.com

Back in 2006 I discovered garlic scapes and made some Garlic Scape Pesto. I liked the garlic scape pesto well enough, but garlic scapes are such a strongly-flavored ingredient that this year when my friend Margarethe gave me some garlic scapes that she’d gotten in her CSA box, I thought it would be fun to try mixing them in pesto with something else.

I first thought of kale, but when I went out into the garden the chard was calling out to me, and I thought this Garlic Scape Pesto with Chard was a perfect combination. I like it on pasta, but I’ve also been mixing a few tablespoons into scrambled eggs when they’re nearly cooked and it would also be delicious mixed into soup. If you don’t have garlic scapes, I’d still try chard pesto made with minced garlic, which I think would also be a nice blend of flavors.

What are Garlic Scapes?

Garlic Scapes are long green shoots that grow out of the top or hardneck garlic, and they’re a delicacy that shows up in the spring.

Garlic Scape Pesto with Chard process shots collage

How to Make Garlic Scape Pesto with Chard

  1. If you’re not familiar with garlic scapes, the first photo shows what they look like.
  2. I used a cup of chopped garlic scapes. I wanted them cut into short lengths before I put them in the food processor.
  3. It took 2-3 minutes in the food processor before I felt the scapes were chopped enough to start adding other things.
  4. The chard was from my garden, so I chopped it up and gave it a good wash in the salad spinner.
  5. I processed the scapes/chard about 2 minutes more.
  6. Then I added the lemon juice, pine nuts, and olive oil and processed about 2 minutes more.
  7. Last I added the Parmesan cheese and processed about another minute.
  8. I froze the pesto in a mini muffin tin, and then when it was frozen I transferred the cubes to a Ziploc bag.  
  9. Have fun thinking of interesting ways to use your Chard and Garlic Scape Pesto!

Chard and Garlic Scape Pesto found on KalynsKitchen.com

This pesto is good on pasta, stirred into rice, on cooked vegetables, stirred into scrambled eggs or added to soup. And check out my Salute to Swiss Chard for more Swiss Chard ideas!

More Recipes for Garlic Scapes:

7 Things to do with Garlic Scapes ~ Serious Eats
Pickled Garlic Scapes ~ Foodie with Family
Pickled Cukes and Garlic Scapes ~ Healthy Green Kitchen
Scrambled Eggs with Oyster Mushrooms and Garlic Scapes ~ Barefeet in the Kitchen
Brie and Garlic Scape Pizza ~ Love and Olive Oil

Chard and Garlic Scape Pesto found on KalynsKitchen.com

Garlic Scape Pesto with Chard 

Yield 12 servings
Prep Time 20 minutes
Total Time 20 minutes

Garlic Scape Pesto with Chard is not too-garlicky, and it's a delicious combination of ingredients.

Ingredients

  • 1 cup chopped garlic scapes
  • 4 cups chopped Swiss Chard leaves
  • 1/4 cup fresh lemon juice
  • 1/2 cup olive oil
  • 1/2 cup pine nuts
  • 2 cups Parmesan cheese
  • salt to taste (I used about 2 tsp. salt)

Instructions

  1. Wash and dry garlic scapes; then cut into short lengths until you have one cup of chopped scapes.
  2. Wash, dry, and chop Swiss Chard until you have 4 cups chopped chard.
  3. Add garlic scapes to the food processor and process until they are starting to look finely chopped, about 2-3 minutes.  (It took longer than I thought it would.)
  4. Add chard and process the mixture about 2 minutes more, scraping the sides of the bowl as needed.
  5. Add the lemon juice, olive oil, and pine nuts and process about 2 minutes more.
  6. Add Parmesan and process 1-2 minutes more, or until the pesto reaches the texture you prefer.
  7. I like to keep it slightly chunky.
  8. I froze the pesto in a mini muffin tin and then popped out the cubes and stored them in a Ziploc bag in the freezer.  You can also freeze pesto in ice cube trays or small plastic containers with a snap-tight lid.
  9. This pesto is good on pasta, stirred into rice, on cooked vegetables, stirred into scrambled eggs or added to soup.  You could also use it as a green sauce on grilled fish or chicken.

Notes

To make this recipe you will need a food processor. There are many good brands, but I love my Cuisinart Food Processor. (affiliate link)

Nutritional information is calculated on 1/4 cup serving size.

Recipe created by Kalyn.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 217Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 14mgSodium: 456mgCarbohydrates: 10gFiber: 2gSugar: 1gProtein: 7g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Suggestions:
Pesto is a calorie-dense and high-fat food due to the cheese, but it’s not something you’d eat in huge amounts and I would eat this for any type of low-carb or low-glycemic diet and probably  for any phase of the original South Beach Diet. Try it over grilled veggies, grilled chicken, or grilled fish for a low-carb meal.

Find More Recipes Like This One:
Use the Sauces Index to find more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Chard and Garlic Scape Pesto

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    39 Comments on “Garlic Scape Pesto with Chard”

  1. I've never had garlic scapes before. Your idea to freeze it in a muffin tin is brilliant!

  2. Isn't have a garden just the most fun ever? And I think pesto with walnuts or pecans sounds great. Glad the recipe inspired you!

  3. What a terrific idea freezing. this is my first year with a garden and I am having so much fun (like my pasta I made (and credited to) from your inspiring post…
    http://erecipecards.blogspot.com/2011/07/hello-again-my-friends-old-and-new.html

    I have a HUGE batch of basil just waiting for something. But I am too cheap to use pine nuts, so I usually make a walnut pesto.

  4. Cathy, that's exactly why I like to freeze it in these small amounts too! I really liked the garlic scapes with the chard.

  5. Your suggestion to freeze pesto in mini muffin tins is a perfect one for me since I usually prepare dinner for one or two. I've seen garlic scapes at the farmer's market but haven't been sure what to do with them. Combining them with chard is a wonderful solution.

  6. Maris, thanks. Some people say you can't freeze pesto with the cheese added in, but I have done it for years.

    TW, I know what you mean; I love greens but every year I have a challenge using up the kale and chard from the garden too.

    Joanne, yes the scapes are pretty pungent. I really liked them combined with another green like this.

    Ruth, I bet they are good combined with basil; haven't tried that. If I find more scapes I might try combining them with kale.

    Barbara, thanks. Love having those cubes of pesto in the freezer!

    Thanks Shirley. I'm looking forward eperimenting with this healthy pesto!

  7. I still haven't frozen pesto and using the mini-muffin pans is a wonderful idea to ensure the same amounts. I haven't tried garlic scapes either. This sounds and looks really good, Kalyn! 😉

    Shirley

  8. Not only does this pesto look fabulous, Kalyn, but I love your idea for freezing.

  9. I made garlic scape & basil pesto just BEFORE I read your interesting choice. I'm saving this for my next trip to the market… fingers crossed that there will still be garlic scapes there.

    Thanks for the great tip about freezing.

  10. For some reason I always thought that scapes were less pungent than garlic…then I made pesto with them. WHOA. Spicy. The chard sounds like the perfect way to add extra nutrients and mellow them out!

  11. I have committed myself to using the chard from my CSA as soon as I get it this year. This is a great idea and I love the vibrant green color you get combining the chard and the garlic scapes.

  12. What a brilliant idea to make and freeze them like this.

  13. I do like using the muffin tin; it seems like just about as much pesto as I'd use at one time.

  14. I freeze my pesto in an ice cube tray, and then use two or three cubes, the muffin tin is a much better idea!!

  15. Thanks, glad you like the idea. Garlic scapes only are available for about 3 weeks so they may be gone already, but I still wanted to post this so I would remember for next year!

  16. What a beautiful pesto and a great way to use Swiss Chard. I've never used garlic scraps but I'm going to keep an eye out for them next time I go to the market. Beautiful post!

  17. Thanks Margaret! And it's an easy way to get a few veggies into a dish.

  18. Lydia, I think the photo makes it look like the cubes of pesto are bigger than they really are, but to me it's just the right amount of pesto.

  19. What a great idea to freeze pesto in the mini muffin tin! I'm going to make a few different pestos this week, so I'll give that method a try. Thanks for the tip.