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


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