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

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