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© 2013 mathewguiver

Scallion, bok choy, asiago, pumpkin seed, and pecan pesto

Pestos are easy, and super fun to make. Especially when you can get creative and experimental with your ingredients. Though I love my traditional pesto with basil, pine nuts, and parmesan, I really love when it you can incorporate other flavors. Like bok choy!


1 bok choy
2 bundles of scallions
1 c pecans
1/3 c pumpkin seeds
1 garlic
2 lemons
1 1/4 c asiago cheese
About 3/4 c olive oil
Kosher salt
Black pepper

1. Start by peeling and mincing your garlic.

2. Then remove the white bottom parts of your scallions. You only need to green “herby” parts, but don’t throw away the bottoms. Set them aside to use as a cooked garnish of your pasta dish.

3. Do a quick chop of your bok choy also.

4. Combine nuts, garlic, and pumpkin seeds in a good processor. Pulse about 10 times to break up the large pieces.

5. Add boy choy, scallion greens, and the juice of your lemons. Pulse once or twice, remove the lid and scrape down the sides, then repeat until the large pieces are broken down.

6. Add olive oil slowly while pulsing. Then season with salt and pepper. Make sure though, that you don’t over process your sauce. A good pesto will have small chunks. You don’t want a smooth paste, trust me, it won’t coat your pasta the same way and the flavors can taste overworked.

7. To garnish your pasta dish, sear green onion bottoms in canola oil. Season with salt and pepper.

8. Toss pasta with pesto, then plate and top with shredded asiago and scallion bottoms.

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