This vibrant, herby pesto leans on fresh basil and scallion greens for its bold, grassy flavor, with toasted pine nuts adding richness and a bit of bite. Garlic-infused olive oil brings that deep, roasted garlic flavor without a single clove to peel, while a splash of lemon juice keeps the whole thing bright and balanced. The food processor does the heavy lifting, pulsing everything into a thick, textured paste in under a minute — no cooking required. It's the kind of sauce that turns simple pasta, grain bowls, or roasted vegetables into something special, and it comes together fast enough for a weeknight. A great one to keep in regular rotation for a plant-based kitchen.
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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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