Spring Onion and Tomato Pistou
By: Elizabeth Schreiter
Published: Tuesday, September 14, 2010 - 6:08am

Ingredients




2 bunchs scallions, sliced (don't worry about thickness)
1 bunch spring onions, bulbs removed and stalks sliced
2 tomatoes, seeded, cored and roughly chopped
1 cup Grana Padano (similar to Parmigiano-Reggiano)
Kosher salt
Freshly ground black pepper
 cup olive oil

Preparation

1 In a food processor, add scallions, onion stalks and tomatoes into a food processor and pulse until combined. 2 Add cheese salt and pepper (be gentle with salt--add as you need it) and pulse again to combine, then set it to run so you can drizzle the olive oil into the processor, taking breaks to check seasoning and consistency, and process until smooth. 3 Add to freshly cooked pasta (fresh pasta is best) and toss to coat. Serve immediately with more cheese if desired.

About


This is a nut-free sauce I came up with in an Asda in London--we were making dinner for our fabulous hosts and this was very well-received.