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


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