I followed the recipe for Garlic Scallion Almond Pesto that came in my first CSA bag.
Made with garlic scallions, almonds, parmesan cheese and olive oil – it’s versatile quick and tasty. In an effort to overcome my habit of expanding work to fill every available second, I bought a package of fresh cheese and spinach ravioli at the market rather than making fresh pasta. I made the pesto in a mini food processor. The garlic scallions imparted a delicious and not overwhelming flavor of spring garlic. I modified the recipe a bit. Here’s how I did it:
Garlic Scallion Almond Pesto
I put five chopped garlic scallions, one third of a cup of grated Parmesan cheese, and three tablespoons of whole, unblanched almonds into the bowl of my mini food processor and whirled it until it was coarsely chopped. I had to stop the motor a couple of times to push the scallions toward the blades. Then I blended in a quarter of a cup of olive oil and whirled the pesto just until the oil was incorporated but still had some texture.
After cooking the ravioli for five minutes, I drained it and reserved some of the pasta water. I melted a tablespoon of butter in a saute pan, added the pasta, half of the pesto and a two tablespoons of the pasta water in less than two minutes the pesto was evenly distributed and the pasta was ready. A salad of mixed greens from my CSA bag topped with Maple Salad dressing and dinner was ready.
I froze the rest of the pesto and am planning to use it to make garlic bread tonight.
Garlic Scallion Almond Pesto List
- garlic scallions
- Parmesan cheese
- almonds
- olive oil >> Print This Post <<
How big were the scallions? I bought some at a farmers’ market about 1/2″ or a little bigger in diameter and they were much too fibrous to frill or eat raw. delicious sauteed to replace clove garlic. I’m guessing yours were much “younger” and could be eaten like onion scallions.
Yes, the scallions were quite tender and not fibrous at all.
now this just sounds like it would be heaven on that bread you’re talking about…
It was so good that it disappeared in a couple of minutes. I’ll make it again, I think the almonds are a good addition.