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

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