BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

GREEN ONION PESTO

By:


As served on Feast of Seven Fishes 2011 with poached calamari and prawns.

Ingredients:

  • 1/2 bunch green onions, cleaned, green in tact

  • 1 cup EVOO, approximately
  • 1 clove garlic, paste
  • dash red pepper flakes
  • 2 teaspoons cherry vinegar
  • Salt, fresh ground coriander, to taste

Method:

Place onion into blender; pulse; add oil alternating with garlic and pepper until almost combined. Season with the sherry vinegar, salt and coriander.






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