Scallion Pesto

Spring Onion Pesto takes the typical herb spread and adds a dash of spring onion flavor to the mix. Stylistically close to the traditional pesto, this pesto recipe uses a handful of fresh ingredients to create a simple yet flavorful no-cook sauce. It’s the perfect option if you have extra spring onions on hand or want to spruce up a basil pesto you already have on the shelf.

All it takes is some scallions, basil, parsley, parmesan cheese, pine nuts, and a few other simple ingredients to create a spread that can be used to spice up dinner on the fly, or make ahead of time and all to use throughout the week. With its bold flavor and mixable texture, scallion pesto can easily transform a typical everyday dish into a gourmet delicacy.

history of pesto

Originally from Genoa, Italy, pesto derives its name from the Italian word “pestare,” meaning “to crush or mash.” For centuries, pesto was made by pounding the ingredients in a mortar and pestle. Traditional pesto is made with fresh basil leaves, garlic, pine nuts, olive oil, and a hard aged cheese like Parmigiano-Reggiano, and is often tossed with pasta for a simply delicious dish.

While the classic pesto is made by hand, this recipe uses a food processor or blender for a more modern technique.

Shallots vs scallions vs scallions

Despite having different names, the long green-tipped bulbs are one and the same. The terms “spring onion” and “spring onion” refer to the age of the plant. Spring onions are young spring onions, you can tell them apart by the width of the white bulb at their base, the white bulb of a spring onion is slimmer than a spring onion.

Spring onions are older than shallots and spring onions, they have a slightly stronger flavor and can be recognized by their rounded white bulb.

Both the leaves and bulbs of these onions are edible and have a mild, smooth flavor compared to regular onions. Although there are slight differences between shallots, scallions, and scallions, they can be used interchangeably in this recipe.

This keeps your pesto green

Part of what makes pesto so appealing is its vibrant, light green color. However, after a while (like guacamole), oxidation can cause your pesto to turn brown. To keep your spring onion pesto colorful, blanch the basil and parsley in boiling water for 1-2 minutes, then shock the herbs in an ice water bath. The boiling water kills the browning enzymes, which quickly cause the leaves — and the resulting pesto — to turn dark. Adding some acid like lemon juice to your pesto as you mix it can also help preserve the color of your sauce.

To prevent the pesto from discoloring during storage, place the pesto in a container and pour a thin layer of oil over it to prevent air from getting into the pesto.

How to use Spring Onion Pesto

From breakfast to dinner, scallion pesto is a versatile sauce that can be easily enjoyed in or on many different dishes. The addition of scallions to this pesto makes it the perfect herbed topping for a grilled steak, an easy way to spice up your morning eggs, or a simple spread to add an onion twist to toasted bread.

Try some of these recipes:

• Angel Hair Pasta with Garlic, Herbs and Parmesan
• Bruschetta with tomatoes and basil
• How to make an omelette
• Grilled Chili Lime Flank Steak
• Rosemary focaccia

Spring onion pesto swaps and substitutions

Because pesto is such a flexible spread, you can easily customize the ingredients to suit your supplies or tastes.

• Unlike the traditional pesto, this recipe doesn’t call for garlic, but feel free to add a cloves or two for an extra kick.
• If the onion flavor is too strong for you, swap out half the basil for fresh baby spinach to tone down the flavor.
• To get the same texture with little to no onion flavor, substitute leeks for the spring onions.
• For a slightly stronger flavor, use a hard cheese like Pecorino Romano or Pecorino Sardo.
• When it comes to nuts, toasted almonds would work great in this recipe instead of the more expensive pine nuts.

How to store pesto

The perfect make-ahead spread, pesto stores and freezes like a dream.
Fresh scallion pesto can be stored in an airtight container with a coating of oil in the refrigerator for up to 1 week. Once ready to use, simply stir in the oil to bring your pesto back to life.

To freeze, line an ice cube tray with plastic wrap and add a spoonful of pesto to each cube. Freeze it, then remove from the ice tray and store in a freezer-safe zip-lock bag for convenient single-serving pesto. The pesto will keep in the freezer for up to 12 months.

More pesto recipes to try

One of the best things about pesto is that it can be customized to work with just about any combination of leafy greens, fresh herbs, and nuts. It’s the perfect way to use extra herbs or wilting veggies, and a great no-waste recipe for infrequently used veggies like carrot tops or beet greens. You can also use cashews, pistachios, almonds, sunflower seeds, or even pumpkin seeds (just make sure the shells are removed).

From mint to kale, here are some delicious ways to spice up your traditional pesto recipe:

• Mint pesto
• Carrot Top Pesto
• Rocket pesto
• Sun-dried tomato pesto
• Cilantro pesto
• Kale pesto