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


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