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

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