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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
Makes about 1 1/2 cups
- 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
- 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.
- This recipe was entered in the contest for Your Best Recipe that Cleans Out the Fridge
- This recipe was entered in the contest for Your Best Recipe with Green Stuff
- This recipe was entered in the contest for Your Best Recipe with Scallions
- This recipe was entered in the contest for Your Best Dark, Leafy Greens