Garlic Scape and Almond Pesto

Wednesday, October 21, 2015

Courtesy of:  Dorie Greenspan

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

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


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