Fresh Green Onion Pesto
Ingredients
- 2 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
Instructions
- Place all ingredients in a blender or food processor and blend until smooth.
- 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 them in a sealable freezer bag or container for future use. While they won't retain the crispy texture of fresh green onions, they will be fine for use in cooking.
- Hack: Use leftover pine nuts in Baked Rice Pilaf, Healthy Vegetable Lasagna with Butternut Bechamel or Roasted Asparagus with Pine Nuts!