Charred Scallion Pesto
This pesto is a take on ramp pesto, but uses the more accessible and more sustainable sister-ingredient for ramps, the scallion! Charring the scallions brings out their natural sweetness, making this pesto equal parts delicious and unique.
Ingredients
- 8 stalks scallions
- 1 cup fresh basil leaves packed
- 1/4 cup pecorino romano cheese or nutritional yeast
- 1/2 cup extra virgin olive oil
- 3 tbsp pine nuts or chopped walnuts
- 1 lemon for juicing
- 3 cloves garlic
- 1/4 teaspoon salt plus more to taste
- 1/8 teaspoon freshly ground black pepper plus more to taste
Instructions
- Ventilate your kitchen, then put a cast iron skillet on medium high heat. When the skillet is hot, place the scallions on the skillet and let them char, this will take about 2 minutes. Flip and let the other side char. The darker the better.
- Chop off the stem ends from the scallions and add them to a food processor or blender.
- Add in the basil, pecorino romano, pine nuts, lemon juice and garlic. Pulse until the mixture is chunky. Begin to gradually pour in the olive oil while the food processor is running, allowing the pesto to become a smooth paste.
- If you are doing this in a blender, stream in the olive oil the same way, or add it in batches, about 2 tbsp at a time.
- Season with salt and pepper to taste and serve!
- This can also be store in an airtight container in the fridge for up to 7 days.