Ginger Scallion Pesto combines flavorful scallions with fresh ginger in a pesto that’s a twist on traditional pesto varieties – perfect as a topper for steak or chicken!
Pesto — is one of my favorite things to make.
It’s a quick and easy way to use up a lot of ingredients very quickly for something that’s delicious when added to steak, chicken, pasta or even as a side to eggs.
It’s just a universal condiment that’s amazing.
This ginger and scallion pesto is a step outside of the normal pesto recipes – and perfect for anyone who likes a change of pace.
Green Onions vs. Scallions – What’s the Difference?
According to Bon Appetit:
Scallions and green onions are literally the same thing.
The only difference is how they’re chosen to be labeled at the store. Spring onions, on the other hand, are a different thing. The bulb of a spring onion is much larger, compared to the small, not-so-bulbous scallion
In this case, I had a lot of green onions/scallions and they had to be used. So pesto was the best avenue to using them quickly.
Ginger Scallion Pesto
This ginger scallion pesto comes together quickly with minimal ingredients. It combines:
- green onions
- garlic cloves
- ginger root
- olive oil
- sesame seeds
Add to the food processor, pulse until combined, and then store in a sealed container in the refrigerator. Alternatively, you can divide amongst ice cube trays, pop in the freezer, and then pop out of the trays and put in a freezer-safe bag in the freezer for long term storage. To use from frozen, bring to the fridge and allow to thaw easily.
More Pesto Recipes
- Green Chile Pesto
- Wild Garlic Pesto
- Roasted Garlic and Poblano Pesto
- Arugula Pesto
- Cilantro Pesto
- Easy Parsley Lemon Pesto
- How to Make Fresh Basil Parmesan Pesto
- Speedy Spinach Pesto
Ginger Scallion Pesto
- 1/2 C green onion, sliced 2 oz.
- 2 garlic cloves, minced
- 1 Tbsp ginger root, peeled and minced
- 1/2 C olive oil
- 1/4 C sesame seeds
- Combine all of the pesto ingredients in the food processor.
- Pulse off and on until mixture achieves a uniform consistency.
- Use immediately; or store in a sealed container in the refrigerator for one week.
- Pesto can also be frozen; divide between ice cube trays and pop in the freezer. Once frozen, remove from the tray and put the cubes in a freezer-bag.
DID YOU TRY THIS RECIPE?
If you did, please give it a 5-star rating and leave a comment to let me know how it turned out for you!