GREEN ONION PESTO

Green Onion Pesto

• Yield: 2 1/2 cups / 600 ml

ingredients

• 5 1/2 cups / 380 g roughly chopped green onions (about 18)

• 3 packed cups / 90 g fresh basil leaves

• 1/4 cup / 10 g fresh chives

• 1/2 cup / 120 ml oil

• 1/4 cup / 16 g sunflower seeds

• 3 tbsp / 45 ml lemon juice

• 1/2 tsp fine sea salt

instructions

1 PROCESS: Add the green onions, basil and chives to the bowl of a food processor and process until finely chopped and reduced in volume. Scrape down the sides and add the oil, sunflower seeds lemon juice and sea salt: process until you have a smooth, totally combined pesto. Taste and add additional sunflower seeds, lemon or salt, if needed.

2 STORE: Transfer the pesto to mason jars and store, tightly covered in the fridge for a week or so. Green Onion Pesto will also freeze and thaw well as long as its kept in an airtight container.