Recipes

Go Back

Garlic Scape and Almond Pesto

Wednesday, October 21, 2015


Courtesy of:  Dorie Greenspan


Ingredients
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan
1/3 cup slivered almonds (toast them for a deeper flavor)
About 1/2 cup olive oil
Sea salt


Directions
Put the scapes, almonds, 1/3 cup of the cheese and half the olive oil in the bowl or a food processor (or blender, or use a mortar and pestle).  Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese.  If you like the texture, stop; if you'd like it a little thinner, add some more oil.  Season with salt.

If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing.  The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months.

Yields1 cup. 

Go Back


Go Back


Tags

beets snow peas gratin maple crisp prosciutto mushroom zucchini Dressing hickory panzanella poblano chipotle Chevre nectarine currants beef swiss basil spiced winter squash kluski garlic fritters caesar collins fritter white beans paste apples pudding conserve muffins peach Drinks flank chilies Potato Squash shiitake eggs chili peppers tuscan plum tomatoes kalamata polenta honey shitake pork chop kohlrabi knots baby bok choy coriander celebration radishes Butternut carrot fronds mushrooms tomato juice pineapple tomato cointreau egg noodles hazelnuts coeur a la creme peppers Shitake Mushrooms scapes latkes scallions Recipes peas slaw crepes oats walnuts casserole daisy spring Tomatillos vinaigrette parmigiano chicken dinner salad Salsa Kale bulgar wheat cornmeal rouille fondue bruschetta bayeldi pickled autumn olives turnips anchovy bacon sour cream frittata sauce Salad shelling reggiano parmesan tart Swiss Chard vanilla wafers remoulade Poblano Chili mint beet plums couscous tortillas dijon onion Farmers' Market cheese Cranberry Beans asparagus yogurt Spread shrunken heads fraiche green pepper bean sunchokes egg lemon grass meatballs cream cheese okra chimmichurri vegetable Tomatoes flank steak Eggplant cranberry strawberries jack bulgar barley celery hearts capers pears Side strata Greens pesto chives fennel cake stuffing tomato corn pie pancake walnut oil turnip wasabi pine nuts almond milk syrup feta anise blue cheese melon Bread jam steak celeriac dilly ramps celery root dill tostadas gouda jack cheese roasted bloody mary shallots wheat flour beer coeur rhubarb maple syrup pecan Spinach bok choy berry sausage pork sesame onions coconut milk pepper blueberry Rice wine vinegar Corn chiles absinthe carrots gazpacho potatoes Leek carrot tops Vegan cauliflower green beans radish cantaloupe bosc sandwich plum Soup Cider verde cockaigne bread pudding sour pumpkin curry bell pepper wrap yellow onion sweet spelt pie gin chicken Apple mustard greens Jerusalem artichoke heavy whipping cream sherry pasta tomatoe chimichurri kirsch almonds arugula baguette cilantro Red Onion imam brown sugar gorgonzola pecans beet greens sandwiches thai butter artichoke biscuits gruyere buttermilk creme carrot top goat Cheese fennel bulb chorizo sweet potato vegetarian tenderloin bbq cucumber cream chocolate buckwheat watercress chili strawberry Beans fennel seeds leeks compote habanero lettuce