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

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