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...



Go Back


Tags

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