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
1 cup pesto
1 1/4 cup (80 grams) chopped scallion tops
1/2 packed cup (5 grams) basil leaves and young stems
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.
Cristina is a writer, cook, and day job real estate developer. She studied literature, holds an MFA in Fiction Writing, and completed the Basic Cuisine course at Le Cordon Bleu in Paris. She lives in Jersey City with her husband--a Frenchman she met in Spain--and their sweet black cat, Minou. Follow her writings, recipes, publications and photography at theroamingkitchen.com.