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Scallion Almond Pesto

July 20, 2012
by Shannon Hepburn

Scallion Pesto
  • 2 bunches scallions, rinsed & coarsely chopped (about 15-20 stalks)
  • ½ cup almonds, coarsely chopped
  • 2 large garlic cloves
  • ¼ cup olive oil
  • 3 tablespoons parmesan cheese or whatever cheese you have on hand (I plan on using some chevre)
  • 2 tablespoons lemon juice
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper, or to taste
  • Extra olive oil for drizzling
  1. Combine all ingredients in the processor and puree until smooth. Season to taste with salt and pepper.
  2. Makes enough for roughly a pound of pasta.

Also, check out “Ten Ways With Pesto” for imaginative pesto ideas!