Recipes

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.  Read More...



Go Back


Tags

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