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

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