4 cups scallion or green onions, coarsely sliced
1 cup fresh basil
2 tbsp fresh chive
5 cloves garlic (5 tsp 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. I recommend freezing in ice cube trays and then removing portions to a freezer-safe container so you can thaw just the amount you need.
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.
Hack: Use leftover pine nuts in Baked Rice Pilaf, Healthy Vegetable Lasagna with Butternut Bechamel or Roasted Asparagus with Pine Nuts!
Hack: Use this pesto to make Chicken Pesto Naan Pizza!