A simple but flavorful no-cook sauce close in style to traditional pesto.
For hundreds of years, pesto was made by pounding the ingredients in a mortar and pestle.
A scallions white bulb will be slimmer than a green onion’s.
Alison Bickel / Simply Recipes
Spring onions are older than scallions and green onions.
They are slightly stronger in flavor and can be identified by their rounded white bulb.
However, after a while (likeguacamole), oxidation can cause your pesto to turn brown.
Alison Bickel / Simply Recipes
The boiling water kills the browning enzymes that quickly cause the leavesand the resulting pestoto turn dark.
Once youre ready to use it, just stir in the oil to bring your pesto back to life.
The pesto will keep in the freezer for up to 12 months.
Alison Bickel / Simply Recipes
Set a bowl of ice water next to the stove.
Swish them around for 30 seconds.
Drain into a colander, and with your hands, squeeze out as much liquid as possible.
Alison Bickel / Simply Recipes
Pulse until finely chopped.
Scrape down the sides of the food processor with a rubber spatula.
While the food processor is running, slowly add the olive oil in a steady slow stream.
Alison Bickel / Simply Recipes
Occasionally, stop to scrape down the sides of the food processor.
Taste and adjust the salt, pepper, and lemon juice as needed.
Alison Bickel / Simply Recipes
Alison Bickel / Simply Recipes
Alison Bickel / Simply Recipes
Alison Bickel / Simply Recipes
Alison Bickel / Simply Recipes
Alison Bickel / Simply Recipes
