Scallion green pesto
Pesto
Italian cuisine
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.
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