Onion-basil pesto

51

PREP TIME

10 min

TOTAL TIME

10 min

Makes

1 cup

Onion-basil pesto

Photo, Erik Putz.

Ingredients

  • 1/2 cup chopped green onions
  • 1/2 cup packed basil leaves
  • 1/3 cup walnuts , toasted
  • 1/4 cup grated manchego or pecorino cheese
  • 2 tbsp lemon juice
  • 1/4 tsp pepper
  • Pinch of salt
  • 1/2 cup olive oil

Instructions

  • PULSE onions, basil, walnuts, cheese and lemon juice in a food processor until finely chopped. Add pepper and salt. With motor running, slowly add oil, stopping after every 2 tbsp to scrape down sides with a spatula.
  • REFRIGERATE in a covered container for up to 1 week.

Best way to store your herbs

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Nutrition (per tbsp)

  • Calories
  • 85,
  • Protein
  • 1 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 9 g,
  • Sodium
  • 54 mg.
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