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Author Notes: This pesto is a touch oniony and herbal, and ensures no part of the scallion goes to waste. Use it as a vinaigrette on a composed salad: I stirred together 2 tablespoons each pesto, olive oil, and champagne vinegar to dress market lettuces, soft boiled eggs, crisp bacon, flash pickled red onions, and roast potatoes, onions, and mushrooms. Or, cool down a hot soup, like spicy black bean. Spoon this pesto over steak, improve a BLT, or swipe it on a breakfast sandwich. However you use it, it is a snap to make, and good in the refrigerator for up to 1 week. —Cristina Sciarra
Makes 1 cup pesto
- 1 1/4 cup (80 grams) chopped scallion tops
- 1/2 packed cup (5 grams) basil leaves and young stems
- 1 packed cup (15 grams) parsley
- the juice and zest of 1 small lemon
- 2 cloves minced garlic
- 1/4 cup (35 grams) raw pine nuts
- 1 scant cup (25 grams) freshly grated Parmesan
- pinch sea salt
- 10 cracks freshly ground pepper
- 3 tablespoons good quality olive oil
- Add the scallion greens, the basil, the parsley, the lemon juice, the lemon zest, the garlic, the pine nuts, the Parmesan, the salt, and the black pepper to the bowl of a food processor. Pulse 20 times, and then scrape down the bowl with a spatula. Add the olive oil is a steady steam, and pulse 30 more times. Adjust the salt and lemon, to taste.
- This recipe was entered in the contest for Your Best Recipe with Scallions