Scallions with Almond Pesto

Scallions with Almond Pesto
Adapted from abcnews.go.com
Scallions with Almond Pesto

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

Adapted from abcnews.go.com

Ingredients

  • Good Morning America Recipes

  • HOME>GMA>RECIPES HOME>Mario Batali's Scallions with Almond Pesto

  • Mario Batali's Scallions with Almond Pesto

  • A scallions recipe with a kick!

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  • From the kitchen of Mario Batali

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  • Servings:6

  • Difficulty: Easy

  • Cook Time: 1-30 min

  • Try this take on scallions from "The Chew" co-host Mario Batali.

  • Ingredients

  • For the scallions:

  • 4

    bunches scallions or ramps, trimmed (leave about 3 inches of the green parts)

  • 1/2

    About 1/2 cup Almond Pesto (ingredients below)

  • 2

    lemons, cut into wedges

  • Coarse sea salt

  • For the almond pesto:

  • 2

    garlic cloves

  • 1

    cup packed fresh Italian parsley leaves

  • 2

    teaspoons fresh thyme leaves, preferably lemon thyme

  • 1/3

    cup toasted unblanched almonds

  • 1/2

    cup plus 2 tablespoons extra-virgin olive oil

  • Generous pinch of kosher salt

  • 1/4

    cup freshly grated Parmigiano-Reggiano

Directions

For the scallions: Preheat a gas grill or prepare a fire in a charcoal grill. Lay the scallions over the hottest part of the grill and cook for 2 to 3 minutes, or until lightly charred on the first side. Turn and cook for 2 to 3 minutes more, until lightly charred on the second side. Transfer to a platter. Spoon the pesto generously over the white parts of the scallions and serve hot, with the lemon wedges and coarse sea salt. For the Almond Pesto: With the motor running, drop the the garlic into a food processor to chop it. Add the parsley, thyme, almonds, and salt and pulse until the herbs and nuts are coarsely chopped, then process until finely chopped. With the motor running, gradually drizzle in the oil. Transfer to a small bowl and stir in the Parmigiano. (The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra-virgin olive oil, for several weeks in the refrigerator.)

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