Recipes

Go Back

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. 

Go Back


Go Back


Tags

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