Prep time: 20 minutes

Cook time: 5 minutes


1 cup of garlic scapes, diced (about 10-12 scapes)

1/4 cup raw sunflower seeds

1/2 cup extra virgin olive oil

1/4 cup parmesan cheese

1/2 cup basil leaves

juice of one lemon

salt and pepper to taste


2 medium sized zucchinis 

olive oil

1 quart of green peas (roughly 1 pound), shelled

*If scapes are too strong for your preference, the best way to tame the taste is to blanch them, which makes them milder and a little sweeter.


  1. Puree the garlic scapes, sunflower seeds, parmesan cheese, 1/2 a teaspoon of salt and 1/4 teaspoon of pepper in a food processor until finely chopped.

  2. With the motor running, slowly pour the olive oil through the opening.

  3. Add the basil and lemon juice, and process until it reaches the desired consistency.

  4. With a spiralizer or vegetable peeler, prepare zucchini noodles.

  5. In a pan on medium heat, add a splash of olive oil. Once hot, add zucchini noodles and stir for about 1 minute.

  6. Add in garden peas and stir for an additional minute or until hot.

*Scape pesto can be left in an air tight container in the fridge for about a week.