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


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