I adapted this recipe from the Wild Leek Pesto over at Kalofagas, using almonds instead of walnuts, and changing all of the proportions in little ways, to suit my tastes. It was extremely delicious on pasta the first night; equally tasty smeared on a piece of broiled fish the next; and finally, tonight, wickedly good stuffed into brined and pan-roasted chicken breasts. (Bill's favorite variation.)
Looks like the scallion pesto may stay in regular rotation for a while...Thanks, Kalofagas!
Ingredients:
1/2 cup almonds
1 cup chopped scallions (green part only)
1 clove of garlic
1 1/2 cup of baby spinach
1/3 cup extra-virgin olive oil
1/3 cup grated Romano cheese
Salt and pepper, to taste
Blend. Taste. Adjust. Apply liberally.
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