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


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