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Eucalyptus Pesto with Scallops

Eucalyptus Pesto with Scallops
  • Prep 20 min
  • Total 60 min
  • Servings 5
A pesto sauce that uses eucalyptus for flavor. DISCLAIMER: Eating eucalyptus in large amounts could be poisonous. Don't eat the leaves, cook sparingly with the oil, & don't serve to children under 6.
By The Food in My Beard
Updated October 19, 2014


  • 25 large scallops
  • 1 pound whole wheat pasta
  • 1 pound baby spinach
  • 2 cloves garlic
  • 1 cup walnuts
  • 1/2 cup pecorino Romano
  • 1/2 cup olive oil
  • 3 branches Eucalyptus


  • 1
    Place the eucalyptus into hot olive oil and let it sit for about 45 minutes, stirring occasionally. Strain the leaves and branches out with a mesh strainer and reserve the oil. Be sure to press on the leaves and branches to harvest as much oil and flavor as possible.
  • 2
    In a food processor, blend the cheese, garlic, spinach, and walnuts. Slowly add in the oil while the machine is running.
  • 3
    Cook the pasta. When it is ready, strain, reserving about a half cup of the pasta water. Immediately mix the pasta and water with the pesto.
  • 4
    Sear the scallops on both sides.
  • 5
    Put the pasta on a plate to serve and top with scallops.

No nutrition information available for this recipe
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