This bright, herby pesto leans on fresh basil and scallion greens pulsed with toasted pine nuts for a coarse, rustic texture that clings beautifully to pasta, grilled vegetables, or a swipe of crusty bread. A stream of garlic-infused olive oil and extra-virgin olive oil brings everything together into a thick, glossy paste, while a splash of lemon juice keeps the flavor sharp and vibrant instead of heavy. It comes together fast in a food processor, with just a handful of pulses between each addition, so you get big, punchy flavor without much hands-on time. The scallion greens add a mild oniony bite that plays off the basil beautifully, giving this version more depth than a standard pesto. Salt and pepper are adjusted right at the end, so you can dial it in exactly to your taste. It's a great option to add to a dairy free rotation, whether you're tossing it with noodles or spooning it over roasted veggies.
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Add the basil, scallion greens, pine nuts, and Parmesan to a food processor. Pulse 8–10 times until the mixture is coarsely chopped and no large leaves remain.
With the processor running, pour in the garlic-infused olive oil and extra-virgin olive oil in a slow, steady stream until the pesto comes together into a thick, slightly textured paste — about 20–30 seconds. Scrape down the sides once midway through.
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