Garlic Scape and Almond Pesto

Wednesday, October 21, 2015

Courtesy of:  Dorie Greenspan

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

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


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