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Garlic Scape Recipies


Beer Battered Garlic Scapes

From: Garlicpig




  • 1/2 pound fresh garlic scapes

  • spoonful rice flour

  • salt and pepper

  • 1/2 cup rice flour

  • 2 teaspoons cornstarch

  • 1 small egg, beaten (or half of a large egg)

  • few dashes of Tabasco

  • up to 1/2 cup flat beer

  • oil for deep frying (Be sure to use something with a high smoking point.)




  • Trim the tops of the scapes just below the bulge (save the tops for soup stock if you wish).

  • Give scapes a rinse under water and pat off most of the moisture with a towel.

  • Toss them in a bowl with a spoonful of rice flour.

  • Season generously with salt and pepper.

  • In a large, shallow dish, mix together the flour and cornstarch.

  • Whisk in the beaten egg, tabasco and enough beer to make a thick batter.

  • Pour enough oil to reach an inch or two of depth into a heavy, deep sided pot, suitable for frying.

  • Attach a thermometer and heat the oil to 375º F. Adjust the heat as you go to keep the oil as close                               to 375º F as possible, and be wary of hot oil and spatters.

  • Dip the lightly floured scapes into the batter and use you fingers, if necessary to help coat the scape.

  • Depending on the size of your pan, you can probably fry 2-3 scapes at a time, but be sure not to overcrowd them.

  • Lower the scapes in the hot oil. Cook for a minute or two until they are golden brown, flipping once.

  • Remove to a paper towel line platter.

  • Continue battering and frying the scapes in small batches. Serve warm.


Serves 2


Tamari Dipping Sauce




  • 3 tablespoons rice wine vinegar

  • 1/4 cup tamari

  • 1/2 teaspoon sugar

  • 1 teaspoon toasted sesame oil

  • 1 scallion, finely chopped

  • few strips of julienned carrot

  • Mix vinegar, tamari, sugar, and sesame oil in a small jar and shake lightly or whisk until combined.

  • Pour into serving bowl and sprinkle with scallion and carrot. Adjust flavors if necessary.






Garlic Scape Pesto Steak Rub

From: Heidi Fink


Makes enough to cover about 3 steaks, can be made up to 24 hours before serving.

Make this pesto at least 1.5 hours before you want to serve the steaks

Recipe is easily doubled or tripled.




  • 1 tsp fine sea salt

  • 1 tsp freshly ground black pepper

  • 3 to 4 garlic scapes, chopped

  • 2 Tb extra virgin olive oil

  • 3 steaks, 6 oz to 8 oz each




  • Combine everything in the work bowl of a food processor or in the mixing cup of a hand-blender. Process or blend until pureed (like a pesto).

  • Pat steaks dry with paper towel & place on a a plate or in a large sealable container.

  • Rub about 1 Tb or so of the scape pesto on each side of each steak. Let steak marinade for a minimum of 1 hour, preferrably longer – 4 to 8 hours is optimum.

  • You want the steaks to rest long enough so that the salt draws the juices out and then the juices aredrawn back in - this takes time. If you rush the process, your steaks will be dry.

  • Grill steaks over a medium-hot fire for several minutes per side, until done to your liking.

  • Let rest a minimum of 5 minutes before serving.







White Bean & Garlic Scape Dip

From: The Kitchn




  • 1/3 cup sliced garlic scapes (3 to 4)

  • 1 tablespoon freshly squeezed lemon juice, more to taste

  • 1/2 teaspoon coarse sea salt, more to taste

  • Ground black pepper to taste

  • 1 can (15 ounces) cannellini beans, rinsed and drained

  • 1/4 cup extra virgin olive oil, more for drizzling.





In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped.

Add cannellini beans and process to a rough purée.

With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth.

Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip.

Add more salt, pepper and/or lemon juice, if desired.

Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt


Yield: 1 1/2 cups.






Garlic Scape Carbonara

From: Sarah's Cucina Bella


This pasta is fantastic as a meal served with a big garden salad and some crusty bread. If desired, add a half-cup of fresh, lightly cooked peas to the mix for a little added nutrition (and sweetness).


Serves: 4




  • 1/2 lb campanella pasta, or shape of your choosing

  • 4 slices bacon (about 3 1/4 ounces), chopped

  • 1/4 cup garlic scapes, cut into 1/4 inch coins

  • 2 large eggs

  • 1/4 tsp kosher salt

  • 1/4 tsp red pepper flakes

  • 1/2 cup freshly grated Romano cheese




  • Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape).

  • While it's cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel).

  • Whisk together the eggs, salt and red pepper flakes.

  • When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don't let it overcook or it will be gloppy. Sprinkle the Romano cheese in, a little at a time, and stir to combine. Don't add it all at once or it won't mix throughout the pasta as well (since it will clump).

  • Serve immediately.








Garlic Scape Pesto

From: Colin Boswell


In a blender, pulse together:


  • 1 handful of garlic scapes.

  • 2 cloves of garlic (or half a green garlic),

  • two handfuls of fresh basil & arugula leaves. 

  • 1 handful of pine nuts. 

  • 250g grated Parmesan.


As the ingredients combine, drizzle in olive oil,

until you reach your desired consistency.

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