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

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