Scallion Pesto

This delicious pesto uses a mix of scallions (aka green onions) and fresh basil for a fun twist on classic pesto. It's a great way to cut back on food waste while getting a delicious dip and sauce in the process!

Course Condiment

Cuisine American, Italian

Prep Time 10

Total Time 10

Servings 2-tablespoon servings (1 cup total)

Calories 151kcal

Author Lizzie Streit, MS, RDN

Equipment

Food processor or high-powered blender

Ingredients

1.5 cups roughly chopped scallion tops green parts only from about 6 stalks
1 cup packed fresh basil leaves
½ cup toasted pine nuts
1 clove garlic minced
2 tablespoons lemon juice from half of a large lemon or 1 small
½ cup shredded parmesan cheese
¼ teaspoon freshly ground black pepper
¼ cup extra virgin olive oil

Instructions

Combine all of the ingredients except the olive oil in a food processor or high-powered blender. Note: if you want to use the white or lighter green part of the scallion, you are welcome to add them in addition to the green parts, but keep in mind that they have a stronger flavor.
Pulse the ingredients until a paste forms. Slowly drizzle the olive oil through the whole in the lid until the pesto reaches your desired consistency. Stop and scrape down the sides of the food processor bowl as needed to promote even blending. You may find that you need a little less or a little more olive oil than the amount listed.
Taste the pesto and adjust seasonings as desired. Serve as a dip, sauce, or spread. Enjoy!
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Notes

Uses: Pasta, sandwiches, eggs, pizza, veggie dip, grilled cheese, meatballs
Storage: Keep in an airtight container in the fridge for about a week.
Freezing: Transfer to freezer-safe containers, dividing it into smaller portions if desired, and freeze for up to 6 months. Let it thaw in the fridge overnight or in a bowl of warm water if you are using it immediately. You can also add frozen pesto to hot dishes like pasta and it will thaw/heat in there.
If you don't have pre-toasted pine nuts, toast them yourself spread out in a skillet over medium-low heat until fragrant. Stir often to prevent burning.
If you need the pesto to be strictly vegetarian, look for parmesan cheese labeled vegetarian.

Nutrition