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Crisp, summery, onion flavour with a fresh basil and lemon undertone – Scallion and Basil Pesto Spaghetti is bound to be your new favourite pasta!  Simple ingredients, quick and easy to prepare, this pesto fits into any dietary preference and is bursting with flavour!

Who ever thought that one could whip up a summer fresh pesto for so little expense?  This Scallion and Basil Pesto Spaghetti is about to put a little taste of summer on your table and money back into your wallet where it belongs.

Toss a few dollops of this pesto with your favourite cooked pasta – it doesn’t need to be spaghetti at all! – and you’ve got a dinner fit for royalty – or at the least, your family and preferred friends.

I learned something new when thinking about a name for this recipe.  Did you know that scallions are commonly known throughout the world by various names.  These names include spring onion, green onion, salad onion, onion stick, long onion, etc.  

Whether you call them green onions or scallions – and many people argue there’s a huge difference – in essence, they are the same and both will work great in this recipe.  For me, I’m referring to them as scallions if only for the fact that I want an impressive recipe title to accompany an equally impressive pesto.

When preparing this recipe, like most recipes, you’ll want to use the freshest ingredients you can find.  I always err on the side of fresh is best when a recipe has very few ingredients.  You really do want the flavours to be bright and present.  Most local grocery stores will have fresh scallions, basil and chives on hand at any time of the year.  And, if you’re lucky enough to have a little garden of your own, I hear these ingredients are extremely easy to grow.

Because of inconsistency in the size of basil leaves and the girth/length of scallions, I’ve listed the ingredients in measurements as to avoid any risk of extra thick or soupy pesto results.  In addition, you can make this pesto a vegan version by substituting the parmesan for nutritional yeast.  Easy!

Now that you have this pesto, what are you going to do with it?  Yes, obviously, as with most pesto sauce, a pasta is the most likely choice.  But, I encourage you to try something new.  Try basting a chicken or beef skewer with the pesto just in the last few minutes of grill time.  Or try tossing some with some roasted potatoes for a lovely summer potato salad.  

And, don’t forget, nearly all vegetables pair well with onion – smear this pesto on grilled corn for probably the best grilled corn you’ve ever eaten!  And if simple is more your style, this pesto makes a fantastic crostini topping as well!

Scallion and Basil Pesto Spagetti
Serves 4
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
951 calories
94 g
45 g
46 g
40 g
15 g
326 g
1673 g
6 g
0 g
29 g
Nutrition Facts
Serving Size
326g
Servings
4
Amount Per Serving
Calories 951
Calories from Fat 405
% Daily Value *
Total Fat 46g
71%
Saturated Fat 15g
75%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 25g
Cholesterol 45mg
15%
Sodium 1673mg
70%
Total Carbohydrates 94g
31%
Dietary Fiber 6g
26%
Sugars 6g
Protein 40g
Vitamin A
38%
Vitamin C
39%
Calcium
89%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups scallions, chopped
  2. 1 cup fresh basil, roughly chopped
  3. 2 tablespoon fresh chives, chopped
  4. 1/2 cup olive oil
  5. 1/4 cup parmesan cheese
  6. 3 tablespoons fresh lemon juice
  7. 1 teaspoon salt
  8. 450 grams cooked spaghetti
  9. Dried red chili flakes (optional)
  10. Parmesan cheese and chives for garnish (optional)
Instructions
  1. Add all ingredients to a food processor or blender and puree until smooth.
  2. Transfer pesto sauce to a clean, sterile mason jar and secure with a clean lid and seal.
  3. Refrigerate 12 hours until ingredients marry together. This pesto can be used immediately, but allowing the pesto to sit results in a more cohesive taste.
  4. Pesto will last up to seven days if keep in the refrigerator.
  5. When ready, cook your spaghetti according to the package instructions. Drain and add back to the pot. Pour in the entire amount of pesto and use tongs to toss and coat.
  6. Serve hot with dried red chili flakes, parmesan cheese, and chives for garnish.
beta
calories
951
fat
46g
protein
40g
carbs
94g
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Lord Byron's Kitchen http://www.lordbyronskitchen.com/

 

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