5-Minute Scallion Pesto (Green Onion Pesto)
A bright, zesty pesto made with scallion tops, basil, toasted pine nuts, and lemon. Ready in 5 minutes and perfect for pasta, sandwiches, dips, and more. A budget-friendly, zero-waste twist on classic 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.
Notes
For the smoothest pesto, drizzle in the olive oil slowly to help it emulsify. Taste and adjust lemon and salt as needed—scallions vary in sharpness. To prevent browning, store with a thin layer of olive oil on top. Freezes beautifully in ice cube trays for quick single-use portions.