Rita's Roasted Lemon & Garlic Scallion Herb Pesto

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Rita's Roasted Lemon & Garlic Scallion Herb Pesto

1/2 lemon, washed quartered.

1 cup coarsely chopped garlic scallions, white &

tender green parts

1/4 cup toasted walnuts

olive oil for tossing + 2/3 cup for sauce

2 tablespoons fresh mixed herbs/oregano, or thyme,

anise hyssop, rosemary

 

 

 

 

 

Preheat the oven to 400 degrees.

Toss the lemons and olive oil,salt and place on foil

to retain the juices. Place on the top rack in your

oven and roast for about 10 minutes. Add the

garlic/scallions and roast all another 10 minutes.

 

Remove any seeds & place the entire lemon,

garlic/scallions and walnuts in a food processor.

Process while slowly drizzling in the olive oil. Add

the herbs and salt and pepper and process a bit more,

but not totally pureeing.

 

Source: Rita Calvert, Clagett Farm,

Formatted by Chupa Babi in MC: 05.21.06

 

 

Feed this to anyone & their eyes will light up with

the complexity of a beautifully simple melange. The

range is great for using this sauce. Try it on

produce, sandwiches, Middle Eastern foods or anything

that strikes your fancy.

 

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