Use up an abundance of scallion greens! This Scallion Greens and Ginger Sauce comes together quickly for a bright, herby sauce that works spectacular on seafood, chicken, rice or as a dip for bread!
Scallions are one of my favorite things to have an abundance of. For most people, though, I’d guess that they are a difficult item to use quickly.
Traditionally, green onions (scallions) are used as a garnish for soup, or even salads. But for me, they are far greater – they make an amazing pesto. But they also work well for this scallion and ginger oil.
Yum and yum!
This oil is delicious drizzled on seafood, chicken or even used as a dip for fresh sourdough bread. What could be better?
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.
These scallions combine with ginger to create a really flavorful, herbaceous oil that is wonderful when enjoyed with fresh baked bread. Perhaps that’s my favorite way to use up this oil… as a lovely dip for warm, crust, sourdough.
Scallion Greens and Ginger Sauce
This oil comes together easily with the following:
- ginger
- scallions
- oil (olive oil or avocado oil work well)
- cilantro
- salt
Simply combine all of the ingredients and store in a covered container or jar in the refrigerator. Drizzle it on your favorite chicken, seafood recipe, stir it into rice, or use it as a dip for sourdough bread.
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!
Scallion Greens and Ginger Sauce
Ingredients
- 1 C dark scallion greens
- 1/4 C fresh ginger peeled and chopped
- 1/4 C fresh cilantro
- 12 tsp salt
- 1/2 C olive oil can substitute avocado oil or even grapeseed oil
Instructions
- Blend all ingredients in a food processor until smooth.
- Refrigerate, in an airtight container for up to 7 days.
Notes
Can I omit the cilantro?
Absolutely - the flavor may change slightly, but the cilantro can definitely be left out. The sauce will still be great served on fresh seafood, chicken or rice.More Scallion Recipes:
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