Charred Scallion Pesto recipe
I’ve never met a pesto I didn’t like. But there are some that I just like, and others that rock my world. This recipe for charred scallion pesto is one of the latter. It’s just as simple to make as a traditional basil pesto. You get the same versatility, but the flavor will make you say, “whaaaaaaaa”!?! The warmth of the grilled scallions with the freshness of the basil and cilantro is a match made in saucey heaven. It makes an excellent crudite dip, pizza sauce, sandwich spread, salad dressing (try it on a roasted corn salad), or pasta sauce (just tried it with GF linguine with grilled salmon tossed in. Hot damn. So good).
Not only does this magical sauce taste good, it’s darn good for you too! Scallions are a great source of fiber, vitamin C, vitamin K, and folate. Basil is known for it’s antibacterial and anti-inflammatory properties and cilantro has a high antioxidant content that has been found to suppress heavy metals and have an antibacterial effect on Salmonella. We also use pistachios which, in moderation, can help to lower your cholesterol. Just 1 ounce of dry roasted pistachios will give you 25% of the daily value for vitamin B-6, 15% of the daily value for thiamine and phosphorus and 10% of the daily value for magnesium. Whoomp there it is.
The recipe is just a guideline. Feel free to add more oil if you like your pesto on the looser side, or less if you prefer it more spreadable. Love lemon? Add more juice! Frequent ihatecilantro.com? Substitute parsley! Make this your own and make it often!
Makes about 1 cup Ingredients: 1 bundle scallions 12 medium to large basil leaves ¼ c cilantro ½ c. olive oil plus more depending on desired texture 1 large garlic clove 2 Tbsp dry roasted pistachios juice from ½ lemon 1 tsp salt
Directions: Grill whole scallions over high heat about 3 minutes each side so they look charred. (If any pieces become so charred they are black, remove them.) Put scallions, basil, cilantro, garlic, and pistachios in a food processor and pulse several times. Add olive oil, lemon juice, and salt and pulse until creamy or desired texture is reached. Salt to taste. Enjoy!