Jang Ho-jun Scallion Basil Pesto Tomato Salad

Name: Jang Ho-jun Scallion Basil Pesto Tomato Salad
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Green onion (thin green onion) green part 50g; Basil 5g; Minced garlic 15g; Parmesan cheese 50g; Roasted pine nuts 50g; Salt 2g; Olive oil 300ml; Assorted tomatoes, as desired

A fragrant appetizer with a unique twist on traditional basil pesto by adding scallions, served with tomatoes.

🙋 Recommended for

⭐ Those who want to serve a clean and unique appetizer at a year-end home party.
⭐ Those who want to use leftover scallions to make a different Western-style sauce.

15 min Difficulty Easy Salads & light meals

Main ingredients 🥩

Green onionBasilMinced garlicParmesan cheeseRoasted pine nutsOlive oilTomato

Tags 🏷️

Home party Unique dish Fresh taste

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

Green onion (thin green onion) green part 50g
Basil 5g
Minced garlic 15g
Parmesan cheese 50g
Roasted pine nuts 50g
Salt 2g
Olive oil 300ml
Assorted tomatoes, as desired

Recipe 🍳

Roast the pine nuts in a dry pan, stirring constantly to avoid burning, until they turn light brown. Then let them cool.
Remove the white parts of the green onions and cut only the green parts into the blender.
Add the green onion greens, basil, minced garlic, finely chopped Parmesan cheese, roasted pine nuts, salt, and cold olive oil to a blender. Blend until smooth.
Cut the tomatoes into bite-sized pieces and arrange them on a plate. Generously add the finished pesto and mix together.
Finish by grating Parmesan cheese over the top like snow.

Roast pine nuts in a dry pan until fragrant.
Blend green onion greens, basil, cheese, pine nuts, garlic, salt, and cold oil.
Place sliced tomatoes on a plate, top with pesto and grated cheese, and serve.

Cooking tips 💡

Pine nuts burn easily and become bitter if left unattended, so keep stirring while roasting.
When blending, warm oil can cause the sauce to separate, so be sure to use cold oil.
Letting the pesto rest in the refrigerator for about a day after making deepens the flavor even more.

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Green onion Basil Minced garlic Parmesan cheese Roasted pine nuts Olive oil Tomato

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