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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
cup blanched slivered almonds (a large handful)
ounces fresh spinach, roughly chopped
scallions, roughly chopped OR 4-6 scallion tops
cup finely grated Parmesan cheese (a couple large handfuls)
garlic cloves, minced
Salt and freshly ground black pepper to taste
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