Pesto made with Garlic Scapes, is almost better than Basil Pesto if you love garlic flavor.


One of the great joys of growing hard neck garlic is that they form Scapes. The Scapes turn into flowers, but you want the energy of the plant to go into the bulb and not the flower so you need to cut the Scapes off. The Scapes are incredibly tasty and they make a lovely creamy garlic pesto! The Scapes start out very curly and this is when you want to cut them off. Eventually they will stand straight up, and this is when you know your garlic is ready to harvest. So, if you have lots of Scapes you might want to leave one or two so you know when to harvest. Cut them about where they start to grow out of the plant. Use about 12 inches of the top part. When you cut them you will notice that they become harder to cut, and the stalk becomes more woody, you want to use the easier to cut portion of the scape.

There are many versions of Garlic Scape pesto and they’re all pretty similar, but this is how I like to make it.

Garlic Scape Pesto


  • 10 Garlic Scapes chopped into 2 inch pieces
  • 1/4 C of chopped Walnuts
  • 1 C of Romano or Asiago cheese or a blend of the two
  • 1 Heaping T of fresh lemon juice
  • 1/4 C, plus maybe a T of Olive Oil (I use extra virgin)
  • Himalayan salt and pepper to taste


  • Place the garlic Scapes in a food processor and puree until they form a smooth paste, add the lemon juice, walnuts, cheese and olive oil and blend until you have a creamy pesto. Add the salt and pepper and blend a bit more.
  • Pesto freezes well, so make as much as you can while you have Scapes and freeze it for later use or it will last for a couple of weeks in the fridge.

Luicano’s favorite SCD treats….Peanut Butter Caramels

1f569ecb8a3cda105b1cc89df542b9f3These are gluten free and oh, so yummy! I used to make this recipe all the time. These caramels keep well in the fridge, and they’d last until we gobbled them up. It was an easy way for me to provide a healthy and yummy treat for my son. Plus, I love that I knew what the ingredients were and that I could choose them. Luciano told me (as an adult ) that he even tried to recreate the recipe, because he had watched me make it so many times, he knew all the ingredients. We couldn’t find the real recipe though and the other day while looking online I found it!

Excited to share it here! I added some extra pointers.


  • 1 C of peanut butter (SCD Legal….It can’t have sugar in the ingredients)
  • 4 T of butter
  • 1 C of honey
  • 4 TSP of Vanilla (has to be pure vanilla)
  • 1/2 TSP of Himalayan Salt


  • Bring butter, honey, vanilla and salt to a boil, then simmer for 15 minutes while stirring
  • Add the peanut butter and bring back to a simmer for 5 more minutes
  • Butter a 8×8 pan and pour into pan. Put pan in the freezer for an hour to help solidify.
  • Cut them into squares and wrap them in wax paper. Store in the refrigerator.