2 bunches of scallion greens
½ cup of olive oil
In a small saucepan, gently simmer 2 bunches chopped scallion greens and 1/2 cup olive oil over medium heat until the scallions are very tender, about 10 minutes.
Let cool 10 minutes.
Transfer to a blender; pulse 1 minute.
Strain through a fine-mesh sieve set over a small bowl; discard solids.
Use immediately or transfer to a jar and store in the fridge for up to 1 week.