This pesto uses scallions (aka green onions) instead of basil. Cooking them just a bit before you process them takes the onion-y edge off and adds flavor. I spread the pesto on toasted bread to make little crostini, but you can also toss it in pasta with roasted vegetables.
Bon Appetit!
All photos and illustration by © Erin Gleeson and originally posted on The Forest Feast.
Comments (5)
I just loved your suggestion. I often grill bread slices in the oven, add some olive oil and serve before the main course. This just sounds great.
Love this twist on pesto — can’t wait to give it a go.
thanks, guys!
Made this with freshly made pasta….everybody at the meal loooved it. Fantastic idea!
Oh, thanks so much! Makes me so happy!!