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

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