Author Notes
This is a deep green, oniony pesto, perfect for using up the last of a bunch of scallions. I usually make pesto by hand, with a knife, but for this one the food processor works better (because chopping scallions makes me cry). I still like to wait and mix the olive oil in by hand, though, which gives the pesto a nice chunky texture and keeps the oil from getting bitter in the processor. —ieatthepeach
Ingredients
-
1/3 cup
blanched slivered almonds (a large handful)
-
4 ounces
fresh spinach, roughly chopped
-
2-3
scallions, roughly chopped OR 4-6 scallion tops
-
3/4 cup
finely grated Parmesan cheese (a couple large handfuls)
-
2
garlic cloves, minced
-
Salt and freshly ground black pepper to taste
-
1/4 cup
extra virgin olive oil, or enough to moisten and bind the pesto
Directions
-
Heat a small skillet or frying pan (not nonstick) over medium heat. Add almonds and toast, stirring frequently, until fragrant and golden. Remove from the heat and let cool completely.
-
In a food processor, combine almonds, spinach, scallions, Parmesan, garlic, salt, and pepper. Pulse until the mixture is finely chopped and holds together when pressed. (If you have a small processor, doing this in batches is fine.)
-
Transfer to a medium mixing bowl and press into a large mound. Pour olive oil over the pesto. If not using immediately, cover the bowl with plastic wrap and refrigerate for 2-3 days. You can also transfer the pesto solids to an airtight container, add enough olive oil to cover, and freeze for up to 2 months, then thaw in the refrigerator overnight before use.
-
Just before serving, stir to combine the pesto solids and oil.
See what other Food52ers are saying.