Spinach Scallion Pesto

Directions

1. 1
   Heat a small skillet or frying pan (not nonstick) over medium heat. Add almonds and toast, stirring frequently, until fragrant and golden. Remove from the heat and let cool completely.
2. 2
   In a food processor, combine almonds, spinach, scallions, Parmesan, garlic, salt, and pepper. Pulse until the mixture is finely chopped and holds together when pressed. (If you have a small processor, doing this in batches is fine.)
3. 3
   Transfer to a medium mixing bowl and press into a large mound. Pour olive oil over the pesto. If not using immediately, cover the bowl with plastic wrap and refrigerate for 2-3 days. You can also transfer the pesto solids to an airtight container, add enough olive oil to cover, and freeze for up to 2 months, then thaw in the refrigerator overnight before use.
4. 4
   Just before serving, stir to combine the pesto solids and oil.