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

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