green onion

Scallion Pesto

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This pesto uses scallions (a.k.a. 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!

By Erin Gleeson for The Forest Feast