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

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