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Scallion Pesto
Scallion Pesto
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Prep Time:
15 minutes
Total Time:
15 minutes
Vibrant scallion pesto with fresh ingredients for a quick and flavorful no-cook sauce.
Ingredients:
  • 1 cup fresh basil leaves, packed
  • 1 cup flat leaf parsley leaves, packed
  • 1 cup scallions, chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup raw pine nuts
  • 2 teaspoons lemon juice, or more to taste
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt, or more to taste
  • 1/8 teaspoon freshly ground black pepper, or more to taste
  • 1/2 cup extra virgin olive oil
Instructions:
  • Quickly blanch the basil and parsley in boiling water for 5 to 10 seconds until wilted, then transfer to a bowl of ice water to cool.
  • Plunge blanched herbs into ice water for 30 seconds to stop cooking and preserve their vibrant color. Drain in a colander, gently squeezing out excess liquid for optimal flavor and texture.
  • Prepare the pesto: In a food processor, blend together scallions, basil, parsley, Parmesan cheese, pine nuts, lemon juice, lemon zest, salt, and pepper until finely chopped. Use a rubber spatula to scrape down the sides of the food processor.
  • Drizzle olive oil while processing: Drizzle olive oil into the running food processor in a steady stream. This will create a creamy emulsion and prevent separation. Pause to scrape the sides when needed.
  • Adjust and preserve: Fine-tune the seasoning with salt, pepper, and lemon juice to your liking. Place in an airtight container, cover with a drizzle of olive oil, seal, and refrigerate for up to 5 days.

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