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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.