This appetizer requires little prep, and an even shorter cook time – but its flavor and simplicity will give you something to rejoice over while dinner’s on the stove.

Grilled Garlic Scapes with Sun-dried Tomato Pesto and Sea Salt

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 5-7 minutes  |  Serves: 4



  • 1 cup sun dried tomatoes, (if packed in oil draind and patted dry)
  • 2 garlic scapes (can sub with garlic cloves), chopped
  • 1 cup loosley packed basil leaves, roughly chopped
  • 1/4 cup pine nuts
  • 1/4 cup extra virgin olive oil + more to thin if necessary
  • salt to taste

Garlic Scapes

  • 2 bunches of garlic scapes
  • 2 Tablespoons olive oil
  • flakey sea salt


  1. Blend the sun dried tomatoes, garlic, basil, pine nuts and a pinch of salt in a food processor and  pulse until a paste forms. With the motor running slowly add the oil. Process until smooth, adding a touch more olive oil if necessary. Taste test and adjust seasonings as needed.
  2. Preheat an outdoor grill to medium. Toss the garlic scapes with the oil until evenly coated. Place the scapes in a single layer on the grill (you may need to do this in batches) and grill until lightly charred on both sides, about 2-3 minutes per side.
  3. Place scapes on a platter and sprinkle with flakey sea salt and serve with the pesto.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Cooking times will vary
  • Taste test as you go

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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