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

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