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
about 1 1/2 cups
blanched slivered almonds (a large handful)
fresh spinach, roughly chopped
scallions, roughly chopped OR 4-6 scallion tops
finely grated Parmesan cheese (a couple large handfuls)
garlic cloves, minced
Salt and freshly ground black pepper to taste
extra virgin olive oil, or enough to moisten and bind the pesto
In This Recipe
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.