GREEN ONION PESTO
As served on Feast of Seven Fishes 2011 with poached calamari and prawns.
1/2 bunch green onions, cleaned, green in tact
- 1 cup EVOO, approximately
- 1 clove garlic, paste
- dash red pepper flakes
- 2 teaspoons cherry vinegar
- Salt, fresh ground coriander, to taste
Place onion into blender; pulse; add oil alternating with garlic and pepper until almost combined. Season with the sherry vinegar, salt and coriander.