Linguine with Creamy Scallion Pesto

Here is a nice alternative to the traditional pesto.

Part of our series on Entrées

Linguine with Creamy Scallion Pesto




  • 1 8 oz. package linguine

  • 2 bunches coarsely chopped scallions (about 15-20 scallions)

  • 1/2 cup almonds, coarsely chopped

  • 2 large garlic cloves

  • 1/4 cup olive oil

  • 3 tablespoons Parmesan cheese

  • 2 tablespoons lemon juice

  • 1/2 tablespoon sea salt

  • 1/4 tablespoon ground black pepper

  • Extra olive oil for drizzling


  1. Cook the linguine according to package instructions.

  2. Drain & drizzle with a bit of olive oil to prevent the pasta from sticking. Set aside.

  3. In a food processor, combine the chopped scallions, almonds, garlic, olive oil, cheese, lemon juice and seasonings, and purée until almost smooth.

  4. Adjust seasoning according to taste.

  5. Gently fold about 1 cup of pesto into the linguine and stir until well-coated.

  6. Garnish with extra grated or shaved Parmesan cheese.

  7. Serve and enjoy


  • Try pistashios instead of almonds


Inspired By: