Scallion Pesto Salad with Broiled Tempeh

Dinner tonight was made in just under half an hour, but that doesn’t mean we sacrificed quality or taste. Our backyard garden is exploding with herbs, vegetables, and flowers, and I was at my wits end of how else to use the bountiful crop of scallions that have taken over 3 separate containers across the yard. If you’re a beginner gardener, a scallion aficionado, or just interested in cutting your grocery bills, scallions are incredibly easy to grow and can actually be propagated from the scraps of a bunch you purchase from the grocery store or local farmer’s market. Once you’re growing your own, just keep replanting the bottoms in a cup of water or directly in good soil. You’ll be able to constantly harvest scallions all year–this works with onions, garlic, and a bunch of other veggies! Our scallions are growing tall and we wanted to put them to good use before the heat damages them. We whipped up a batch of scallion pesto and can now use it on pasta, salads, and anything else throughout the rest of the summer!

Just 1 pot of scallions that are taking over the yard

Just 1 of 3 pots of scallions that are taking over the yard

Scallion Pesto

4-5 scallions, both the green and white parts (cut off the roots, leaving about 1-2 centimeters for regrowing)

handful of basil and/or parsley (you want about a 60:40 ratio of scallions to herbs)

handful of walnuts or pine nuts

1 medium clove of garlic

salt and pepper to taste

olive oil

Using the herbs and nuts of your choice, throw everything EXCEPT the olive oil into a food processor and pulse a few times until chopped and combined. Stream in the olive oil slowly to create a paste. Taste and adjust seasonings and proportions as necessary, then put in a small container to be kept in the fridge.

Tonight, we chopped up a bunch of romaine lettuce and dressed it liberally with some of our scallion pesto. We then thinly sliced some tempeh (1/8 of an inch thick) and broiled it with herbs and some oil until it’s evenly brown and it develops a crust. Flip and broil the alternate side until the same light brown color develops. Use whichever flavors lend well to your specific pesto combination—we used salt, pepper, and Italian seasoning with a light mist of PAM both before and after adding seasoning.

Tempeh slices before broiling-- use 5-6 per serving

Tempeh slices before broiling– use 5-6 per serving

Top the salad with your slices of tempeh and enjoy— the flavors can be adjusted seasonally and to suit whichever produce you have readily available. The tempeh is crunchy, the salad is crisp and cool against the warm tempeh, and the flavors of the pesto are amazing on lettuce that’s otherwise relatively bland. Enjoy!

Scallion Pesto Salad with Broiled Tempeh

Scallion Pesto Salad with Broiled Tempeh

Advertisements

4 thoughts on “Scallion Pesto Salad with Broiled Tempeh

  1. Pingback: Pan-fried Tofu over Quinoa | VegetarianForTwo

  2. Pingback: Dinner by the seat of your pants | VegetarianForTwo

  3. Pingback: Sweet summer eating and vegetarian karma | VegetarianForTwo

  4. Pingback: The Summer of Kale | VegetarianForTwo

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s