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


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