Onion-basil pesto
By Chatelaine51
PREP TIME
10 min
TOTAL TIME
10 min
Makes
1 cup

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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