Bright basil and mellow scallion greens blend into a punchy, herbaceous base for this pesto, with toasted pine nuts adding a rich, buttery crunch. A slow-poured stream of garlic-infused olive oil and extra-virgin olive oil brings everything together into a thick, glossy, slightly textured paste. A hit of fresh lemon juice at the end wakes up the whole batch, balancing the richness with a clean, citrusy snap. It comes together fast in a food processor, with just a few pulses standing between you and a jar of vibrant, garlicky green sauce. Toss it with warm pasta, spread it on crusty bread, or spoon it over roasted vegetables — it's a versatile, vegetarian-friendly staple worth keeping on hand.
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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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