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

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