Scallion-Garlic Pesto

The inspiration for today’s post came from my fellow blogger Daisy (aka Baconbiscuit212) who recently posted a recipe for her own creation, Ramp Pesto. Ramps are a vegetable product that have not made it to my corner of the world thus far, unfortunately, and I wondered if I could make something similar using scallions. Actually, the result I came up with is really two sorts of pesto as you can make a version that includes Parmesan, and one without…

Basically, you can use my scallion pesto anywhere that you would use a more traditional basil Pesto. Daisy suggests using hers as a pasta sauce, a steak topping and as a dip for bread. To the latter, I would also add that it would be a good topping for bruschetta as well and, especially using the non-cheese variety, as a sauce base for fish or shellfish.

The Ingredients

  • 2 cups chopped scallion (green and light green parts only);
  • 1 cup chopped flat-leaf Parsley;
  • 4 – 5 cloves of Garlic;
  • ½ tsp. Sea Salt;
  • 1 pinch ground Black Pepper;
  • 1 pinch dried Sage;
  • 2 tbsp. Lemon juice;
  • Olive Oil;
  • Parmesan Cheese.

The actual preparation is dead easy…. Add the garlic cloves to your food processor along with the salt, pepper, sage and lemon juice and whizz briefly. Now begin adding the scallion and parsley and pulse between additions. Each time, add a little bit of oil to keep the blades turning and mix everything to a smooth paste. Continue adding oil until the mixture is creamy and almost a pouring consistency.

As for the cheese… you can add as much or as little as you like but a ratio of 3 parts scallion mix to 1 part cheese is about right. You will have to add a little more oil to keep the consistency right and there is also one proviso you should keep in mind…


The pesto will keep nicely in the fridge for a few days and if you want to keep it longer you can freeze it as well. If you do freeze, however, do so before adding any cheese. If you want a cheese-added variety, allow the frozen mix to thaw and then add the cheese later (adding a bit more oil as necessary and letting the mix sit to blend the flavors).

I used some of my mix (with cheese added) as a sauce for pasta. About 2 tablespoons per pasta portion is a good amount and I tossed my fettucine with a little butter over a moderate heat before stirring in the pesto. The result was very good except that I found I needed to add a liberal dash of salt at the table. Next time, I think I may make the pesto a little saltier and possibly double the half-teaspoon I used here.

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