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


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