Spinach scallion pesto

Pesto Italian cuisine

This is a deep green, oniony pesto, perfect for using up the last of a bunch of scallions. I usually make pesto by hand, with a knife, but for this one the food processor works better (because chopping scallions makes me cry). I still like to wait and mix the olive oil in by hand, though, which gives the pesto a nice chunky texture and keeps the oil from getting bitter in the processor.