Ginger Scallion Pesto Recipes

Steps:

• 1. To make the pesto. Add the scallions, ginger and salt to food processor. Turn on processor and drizzle in the oil. Process until well blended. Place the chicken pieces in the pesto and let marinate 1 hour.
• 2. Remove chicken from marinade and broil turning and basting with the pesto until no longer pink inside.
• 3. For the lemon ginger sauce. Combine the lemon juice and zest, honey, ginger and chicken stock in a small saucepan. Bring to boil. Mix the cornstarch with the water. Whisk it into the sauce mixture to thicken.
• 4. Serve the sauce with the chicken

Steps:

• To make pesto, combine all of the pesto ingredients in a food processor.
• Pulse on and off until mixture achieves a uniform consistency.
• Use immediately or store in a sealed container in the refrigerator for up to a week.

Steps:

• In a large saucepan, combine potatoes, cauliflower and salt with enough cold water to cover.
• Bring to a boil and cook until potatoes are easily crushed with a fork (15-20 minutes boiling).
• Drain and mash with butter and milk until smooth (use just enough milk to make the mixture smooth) (about 1 minute of beating with an electric mixer).
• Warm potatoes over medium heat for 1 minute.
• Add pesto, and stir well.
• Season to taste with salt and pepper; serve.

Steps:

• In a tall-sided saucepan, heat the oil over medium-low heat.
• Trim the roots from 2/3 of the scallions, and cut them into 1-inch pieces. Pulse the scallions in a food processor until finely minced. (You may need to scrape down the sides once or twice.) Add 3/4 to 1 teaspoon kosher salt, and pulse until wet and puréed. Carefully add the purée to the oil (the oil should be warm, not hot, but be careful of splatters).
• Raise the heat to high, and cook, stirring, until it reaches a boil. Turn the heat down to maintain a mellow but insistent sizzle. Cook, stirring every few minutes to make sure the bottom and sides aren't sticking and browning, until the purée is army green, just starting to take on brownish tones, and goes from thick and clumpy to very liquid in the pot, around 35 minutes. In truth, it's ugly. (You can cook it further to get a more browned, caramelized flavor if you like, but don't let it get dark.)
• Meanwhile, trim the roots off the remaining scallions, and cut them into 1-inch pieces. Pulse them in the food processor until they are finely minced but not puréed. Remove the scallions to a bowl and stir in another 3/4 to 1 teaspoon salt. When the purée in the pot is ready, carefully stir in the minced scallions, and turn the heat up to high. Bring it back to a boil, stirring, and then remove the sauce to a heatproof bowl to cool to room temperature. When it has cooled, taste, and add more salt if desired.
• Store in a jar, topping it with a little oil if necessary to keep everything submerged. The sauce keeps, refrigerated and under oil, for a couple of weeks.