You can use the green tops of scallions, so please use all parts of the scallion…just cut off the bottom roots.
What you need:
- 1 bunch scallions
- 1 bunch herbs, I’m using basil
- 1 lemon, zest & juice
- 2 tablespoons capers or finely diced pickles
In a cast iron skillet or on the grill, chard the scallions till they are fragrant and limp. Chop into large pieces and place in a bowl and douse with oil. Let steep for 10 minutes. With a food processor or immersion blender, blend the basil and pickles in with the scallions and oil. Add in the lemon justice and zest, then season with salt & pepper to taste.
This is great with tacos or on any grilled veggie or protein.