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


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