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


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