Scallion Pesto

Scallion Pesto

4 cups scallion or green onions, coarsely sliced

1 cup fresh basil

2 tbsp fresh chive

5 cloves garlic (5 tsps minced)

½ cup olive oil

¼ cup pine nuts

¼ cup parmesan cheese

3 tbsp lemon juice

½ tsp salt

Place all ingredients in a blender or food processor and blend until smooth.  

Yield:  2 cups

Serving size:  ¼ cup, 175 calories per serving

Hack:  Pesto can be stored in the refrigerator for up to 7 days or frozen for 12 months.

Hack:  Pine nuts can be stored in an airtight container in the refrigerator for 2 months or in the freezer for 6 months.

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use.


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