Scallion puree is quite versatile. Use for tossing with pasta or as a garnish for soup, steak, or fish, as a topping for baked potatoes or potato skins, or mixed in with mashed potatoes. One of my favorite uses is serving along with a sharp cheddar, Parmesan, and mozzarella cheese and cracker plate.
Ingredients:
- 2 cups green onions, washed, patted dry, and finely sliced
- 1/2 cup extra virgin olive oil, divided
- salt and pepper, to taste
Directions:
Heat 1/4 cup of the olive oil over moderate heat in a small saucepan and cook onions until just tender and still green.
Puree olive oil and onion mixture with remaining 1/4 cup of olive oil until smooth, season with salt and pepper, and let cool.
By Deeli from Richland, WA
