Garlic scapes have such a short window every summer — if you blink, you’ll miss them. But if you get your hands on a bunch, this compound butter is hands-down the best thing you can make with them. It takes less than 10 minutes, uses only three ingredients, and the result is a silky, vibrant green butter that works beautifully on just about everything: fresh pasta, crusty bread, grilled steak, roasted vegetables — you name it. Make a big batch, freeze it in logs, and you’ll be pulling it out all year long.
Ingredients
- 15 garlic scapes (~65 g)
- 225–350 g (2–3 sticks) unsalted butter, at room temperature — use more for a milder flavour, less for a bolder garlic punch
- A small bunch of fresh dill
Directions
Watch the video or read the step-by-step instructions below.
Prep the Garlic Scapes
Rinse the garlic scapes and pat them dry. Trim off any tough ends, then cut the scapes into smaller pieces — about 2–3 inches long — so they fit comfortably in the food processor bowl. Don’t worry about being too precise here; they’re all going in together.
Blend Everything Together
Add the butter, garlic scape pieces, and fresh dill to the food processor. If your butter is still a little firm, cut it into cubes first so it blends more evenly. Process everything until you have a smooth, beautifully green compound butter. Stop to scrape down the sides once or twice to make sure everything is fully incorporated. The colour will be a stunning bright green — it’s almost too pretty to eat!
Roll Into Logs
Tear off a sheet of plastic wrap and spoon the butter onto it in a rough log shape along one edge. Roll the plastic wrap tightly around the butter, then twist both ends to seal it, just like a candy wrapper. You can shape it into a neater cylinder as you twist or a butter stick. Repeat with any remaining butter if needed.
Chill and Store
Pop the log(s) into the refrigerator for at least 30 minutes to firm up before slicing. The butter keeps in the fridge for up to 1 week, or in the freezer for up to 3 months. To use from frozen, simply slice off a piece directly from the frozen log — no need to thaw the whole thing.
Ways to Use Garlic Scapes Butter
The short answer: on everything. Some favourite ways to use it:
- Fresh pasta — toss a few slices with hot pasta straight from the pot for an instant sauce
- Garlic bread — slice a baguette, spread generously, broil until golden
- Steak or grilled chicken — place a round on top of the hot meat right before serving so it melts into a sauce
- Roasted or grilled vegetables — especially asparagus, zucchini, and corn
- Scrambled eggs — swirl a small slice into the pan instead of plain butter
- Soup — stir a slice into a bowl of potato or vegetable soup
