Ginger Scallion Pesto Recipes

GINGER SCALLION PESTO

Ginger Scallion Pesto image

Make and share this Ginger Scallion Pesto recipe from Food.com.

Provided by littleturtle

Categories Sauces

Time 5m

Yield 1 1/4 cups, 20 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup green onion, sliced (1.75 oz)
2 garlic cloves, minced
1 tablespoon gingerroot, peeled and minced
1/2 cup olive oil or 1/2 cup vegetable oil
1/4 cup sesame seeds

Steps:

To make pesto, combine all of the pesto ingredients in a food processor.
Pulse on and off until mixture achieves a uniform consistency.
Use immediately or store in a sealed container in the refrigerator for up to a week.

Nutrition Facts : Calories 59.5, Fat 6.3, SaturatedFat 0.9, Sodium 0.8, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 0.4

SCALLION-GINGER SAUCE

Scallion-Ginger Sauce image

Scallion-ginger sauce is usually served alongside soy sauce chicken, bai qie ji (white cut chicken) and roasted meats with rice (commonly called rice boxes) in restaurants in Chinatowns around the country. There are many methods for making it, from a no-cook version (which results in a very green sauce with a sharp scallion and ginger flavor) to a browned version (which results in a beautiful flavor but less appealing color). Our combination method produces a happy medium. The hot oil brings out the vibrant green of the scallions and mellows the sharpness of the scallions and ginger.

Provided by Food Network Kitchen

Time 15m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

3 tablespoons finely chopped ginger
2 scallions, trimmed, white and green parts finely chopped (2 1/2 tablespoons)
Kosher salt
1/4 cup neutral oil, such as vegetable or canola oil
1/4 teaspoon granulated sugar
Freshly ground white pepper

Steps:

Stir together the ginger, scallions and 1 teaspoon salt in a heatproof medium bowl.
Heat the oil over high heat in a small pot until it just starts to smoke or registers 375 degrees F on a digital thermometer, 4 to 5 minutes. Carefully pour the hot oil over the scallion-ginger mixture and stir to combine. Mix in the sugar and 1/2 teaspoon white pepper. Serve as a condiment for bai qie ji (white cut chicken).

MASHED POTATOES & CAULIFLOWER WITH GINGER SCALLION PESTO

Mashed Potatoes & Cauliflower With Ginger Scallion Pesto image

Mashed potatoes complimented by a simple Asian pesto. For an elegant finishing touch try adding pan-fried Chinese sausages or sliced mushrooms sauteed in butter just before serving.

Provided by littleturtle

Categories Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb potato, cut into 1-inch cubes (preferably Yukon Gold)
1 lb cauliflower, cut into small florets
1 teaspoon salt
1/2 tablespoon butter
1 cup milk or 1 cup soymilk
1/4 cup ginger scallion pesto sauce (Ginger Scallion Pesto)
1/2 teaspoon salt (or to taste)
1/4 teaspoon white pepper (or to taste)

Steps:

In a large saucepan, combine potatoes, cauliflower and salt with enough cold water to cover.
Bring to a boil and cook until potatoes are easily crushed with a fork (15-20 minutes boiling).
Drain and mash with butter and milk until smooth (use just enough milk to make the mixture smooth) (about 1 minute of beating with an electric mixer).
Warm potatoes over medium heat for 1 minute.
Add pesto, and stir well.
Season to taste with salt and pepper; serve.

Nutrition Facts : Calories 168, Fat 4.1, SaturatedFat 2.4, Cholesterol 12.4, Sodium 955.5, Carbohydrate 28.4, Fiber 4.8, Sugar 3, Protein 6.5

GINGER AND SCALLION SAUCE

Ginger and Scallion Sauce image

I love this Chinese sauce - all different variations. This should be called the Asian Pesto Sauce for it's versatility and taste. It is excellent dipping sauce for simply poached or grilled chicken, poached or steamed fish and my very favorite, with crab or boiled prawns. I spread this sauce and eat away! The oil is heated to smoking and poured over the seasonings to develop their taste and fragrance loved by all Asians. Yes, it is salty by itself. You can also use this as a condiment for soups. Great in ramen too.

Provided by Rinshinomori

Categories Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

3 tablespoons scallions, finely chopped
2 teaspoons ginger, finely chopped
2 teaspoons salt
3 tablespoons oil, preferably peanut

Steps:

Heat skillet and add the oil. Heat until the oil is almost smoking.
Combine scallions, ginger, and salt in a bowl and pour the hot oil into the bowl. The sauce will sizzle.
You can use this immediately. It should keep in the refrigerator for at least a week. It freezes well too.

Nutrition Facts : Calories 47.4, Fat 5.1, SaturatedFat 0.8, Sodium 581.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 0.1

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