Scallion Pesto

1. Stage

Blanch the basil and parsley: Bring a large saucepan of water to a boil over medium-high heat. Set a bowl of ice water next to the stove. Add the basil and parsley to the boiling water and blanch for 5 to 10 seconds, or just until they wilt.

2. Stage

Transfer blanched herbs to ice water, then drain: Using a slotted spoon, remove the herbs from the boiling water, and transfer the herbs to the bowl of ice water. Swish them around for 30 seconds. Drain into a colander, and with your hands, squeeze out as much liquid as possible.

3. Stage

Pulse the pesto: In a food processor, combine the scallions, basil, parsley, Parmesan cheese, pine nuts, lemon juice, lemon zest, salt, and pepper. Pulse until finely chopped. Scrape down the sides of the food processor with a rubber spatula.

4. Stage

Slowly pour in the olive oil: While the food processor is running, slowly add the olive oil in a steady slow stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor.

5. Stage

Season and store: Taste and adjust the salt, pepper, and lemon juice as needed. Transfer to an airtight container, pour a thin layer of olive oil, seal, and store in the refrigerator for up to 5 days.