Scallions, or bunching onions, are young onions that are considered bulbless. They are also called green onions and can be used just like onions. In some ways they are even better because you can eat most of the green stem. I grow both purple and white scallions and can not taste the any difference between the two. Since my onions are not quite ready to harvest, I've been using scallions in a lot of recipes lately. I added them to a zucchini and corn saute, included them in a beet salad and used them in the following red pepper pesto recipe that I recently discovered.
Red pepper scallion pesto
2 red peppers
1 medium size bunch of scallions, white and green parts, chopped
1 or 2 garlic cloves
olive oil, about 1/4 cup
salt and pepper
handful of slivered almonds, walnuts, or pine nuts
parmesan cheese, about 1/4 cup
Saute red peppers and scallions in pan until soft
In a food processor, chop the garlic.
Add the pepper scallion mixture. Use the pulse setting. Be careful not to over chop.
Add olive oil to desired consistency (not too much)
Add nuts
Add cheese
Add salt and pepper to taste
I served the pesto over pasta for dinner last week, but it is also good on crackers as an appetizer.
this sounds wonderful. i had sliced golden raw beets with scallions, sliced kiwi, little orange juice and olive oil and goat cheese. a take on one of your recipes.... it was sooooo yummy!
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