If you are like most home cooks, you probably buy a bunch of green onions (scallions), chop off the white bottoms for a stir-fry, and stare at the long green tops wondering, “What do I do with these?”
Do not throw them away.
Meet Scallion Pesto. It is the punchier, brighter, and slightly spicier cousin of traditional basil pesto. While we all love a classic Genovese sauce, this green onion version brings a savory depth that basil alone just can’t achieve.
It is a “zero waste” hero, it takes less than 10 minutes to make, and it might just become your favorite condiment for spring pasta and sandwiches.
Why You Will Love This Recipe
This isn’t just a backup plan for leftover onions; it’s a star recipe in its own right. Here is why you need to try it:
- Reduce Food Waste: It uses the dark green tops that often end up in the trash or compost.
- Budget Friendly: Scallions are significantly cheaper than buying clamshell after clamshell of fresh basil.
- Complex Flavor: It balances the sweet herbal notes of basil with the sharp, savory bite of onion.
- Freezer Friendly: Like regular pesto, this freezes beautifully, so you can have a burst of spring flavor in the middle of winter.
What Does Scallion Pesto Taste Like?
If you are worried it will taste like eating a raw onion, don’t be.
The “bite” of the raw scallions is mellowed out by the richness of the toasted pine nuts, the salty parmesan, and the fruity olive oil. We also blend in some fresh basil to keep that classic herbal aroma.
The result is a sauce that is zesty, creamy, and savory. It has a bit more “attitude” than regular pesto, making it perfect for cutting through rich dishes like creamy pasta or grilled cheese.
Ingredients Notes
The ingredient list is short, so quality is key.
- Scallion Tops: You want the dark green and light green parts. Save the white bulbs for another recipe (or plant them in water to regrow them!).
- Fresh Basil: We use about a cup of packed leaves to round out the flavor profile.
- Toasted Pine Nuts: Pine nuts are traditional and add a buttery sweetness. Tip: Toast them in a dry skillet for 3 minutes to unlock their flavor.
- Parmesan Cheese: Freshly grated is best. The pre-shredded stuff often has anti-caking agents that can make your pesto gritty.
- Lemon Juice: Freshly squeezed lemon juice brightens the whole sauce and prevents the greens from oxidizing (turning brown).
- Olive Oil: Use a high-quality Extra Virgin Olive Oil for the smoothest texture.
Step-by-Step Instructions
You are 5 minutes away from sauce nirvana.
1. Prep the Greens
Wash your scallions and basil thoroughly. Roughly chop the scallion tops into 1-inch pieces—this helps them break down easier in the food processor so you don’t end up with stringy bits.
2. The “Dry” Blend
Add the scallions, basil, toasted pine nuts, garlic, lemon juice, and parmesan cheese to your food processor.
- Pulse: Pulse several times until the mixture looks like a coarse paste. Scrape down the sides of the bowl.
3. Emulsify
With the motor running on low, slowly drizzle the olive oil in through the feed tube.
- Why do this? Adding the oil slowly helps create a creamy emulsion rather than an oily separation. Process until it reaches your desired smoothness.
4. Season
Taste your pesto! This is crucial. Add salt and freshly cracked black pepper. If it tastes “flat,” add another squeeze of lemon juice.
Variations & Substitutions
- Nut-Free: Swap the pine nuts for sunflower seeds or pumpkin seeds (pepitas) for a delicious nut-free version.
- Vegan: Swap the parmesan cheese for nutritional yeast or a vegan parmesan alternative.
- Budget Swap: Pine nuts are expensive. Walnuts or almonds make a fantastic, budget-friendly substitute.
- Spicy: Add a pinch of red pepper flakes or a slice of jalapeño to the blender for a kick.
How to Serve Scallion Pesto
This sauce is incredibly versatile. Here are my favorite ways to use it:
- ** The Pasta Toss:** Reserve some pasta water, toss hot noodles with the pesto, and top with extra parmesan.
- The Sandwich Spread: Use it instead of mayo on a turkey club or a caprese panini.
- The Dip: Mix 2 tablespoons of pesto with 1/2 cup of Greek yogurt or sour cream for an instant veggie dip.
- The Garnish: Drizzle it over scrambled eggs or roasted potatoes.
Storage Tips
- Fridge: Store in an airtight container for up to 1 week. Pro Tip: Pour a thin layer of olive oil over the top of the pesto before sealing the lid. This creates a seal that prevents air from turning the top layer brown.
- Freezer: Scoop the pesto into an ice cube tray and freeze. Once solid, transfer the cubes to a freezer bag. Now you have single-serving pesto bombs ready for any meal! Keep for up to 6 months.
5-Minute Scallion Pesto (Green Onion Pesto)
Equipment
- food processor or blender
- skillet for toasting nuts
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 1.5 cups scallion tops (green parts only), roughly chopped
- 1 cup fresh basil leaves, packed
- 1/2 cup toasted pine nuts
- 1/2 cup parmesan cheese, grated
- 1 clove garlic, roughly chopped
- 2 tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 tsp black pepper
- salt to taste
Instructions
- Toast pine nuts in a dry skillet for 2–3 minutes until lightly golden and fragrant. Let them cool slightly.
- Add scallion tops, basil, pine nuts, parmesan, garlic, lemon juice, and pepper to a food processor.
- Pulse until a coarse, grainy paste forms. Scrape down the sides as needed.
- With the processor running on low, slowly drizzle in the olive oil to emulsify. Continue blending until smooth and creamy.
- Taste and season with salt as needed. Add more lemon juice for brightness if desired.
- Use immediately or store in an airtight container with a layer of olive oil on top.
