Garlic Scape Pesto

"Whitefish on the grill. Edible flower salad. Dinner on the back porch. Rejoice in Summer Fish Folk! -Amber Mae"

Garlic Scape Pesto

Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Main Dish
Cuisine Greek & Mediterranean, Italian, Paleo
Servings 2 People


  • 1 lb Whitefish or Salmon Fillet
  • 1 Tomato sliced
  • 1/4 lb Fresh Mozzarella cheese sliced
  • 4 C. Swiss Chard
  • 2 C. basil leaves
  • 3/4 C. garlic scapes found in early summer, sub with garlic if you cannot find
  • 2 Tbsp Garlic minced substitute for garlic scapes
  • 1/3 C. Extra Virgin Olive Oil
  • 2/3 C. Water
  • 1 Lemon juiced
  • Kosher Salt to taste
  • Cracked Black Pepper to taste


  • In food processor combine chard, basil, garlic scapes, a pinch of kosher salt and water. Mix on medium speed while slowly adding olive oil. After all the oil is added mix on high until greens are a pesto consistency. You will have extra pesto that can be stored up to seven days in the refrigerator.
  • Lay fish fillets skin side down on a sheet of aluminum foil. Lightly salt and pepper fillets to taste.
  • Spread pesto mixture over fish, coating the fillets evenly.
  • Layer tomatoes and mozzarella cheese slices over fish fillets. Leave fish open for cooking.
  • Oven bake at 375 for 12 minutes. Check every 2 minutes after until flakey. Or grill on med-high heat for 10 minutes. Check every 2 minutes after until flakey.


Recipe by Amber Mae Petersen

About the author: Amber Mae

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