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


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