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...

1

Go Back

Tags

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