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Onion-basil pesto

65

  • Prep Time10 mins
  • Total Time10 mins
  • Makes1 cup
Onion-basil pesto

Photo, Erik Putz.

Chatelaine Triple Tested

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


Nutrition (per tbsp)

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

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