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


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