tumblr_m9li3bjG5D1r4p2epo5_r1_1280.jpg
tumblr_m9li3bjG5D1r4p2epo1_1280.jpg
tumblr_m9li3bjG5D1r4p2epo2_1280.jpg

This pesto uses scallions (a.k.a. green onions) instead of basil. Cooking them just a bit before you process them takes the onion-y edge off and adds flavor. I spread the pesto on toasted bread to make little crostini, but you can also toss it in pasta with roasted vegetables. Bon Appetit!

By Erin Gleeson for The Forest Feast