Go Back
Pesto recipe - onion tops to the top left corner - pesto in a jar to the top right corner - jars of pesto arranged on a counter surface along with jars of freeze dried onions.
Chantal

Pesto Recipe

This pesto recipe is made with onion tops. Feel free to substitute the onion tops with basil, parsley, or any green you want! However, I highly encourage you to try it using onion tops. It is absolutely delicious! 
Print Recipe Pin Recipe
Prep Time 15 minutes
Course: Salad Dressing, Sauces
Cuisine: Italian, Mediterranean
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3 cups roughly chopped green onions or green onion tops.
  • 1/2 cup roasted lightly salted cashews. (You can substitute that with ¼ cup roasted pine nuts, or ½ cup roasted walnuts, if they are whole, or a ¼ cup if they are chopped)
  • ½ cup packed shredded parmesan cheese
  • 4 cloves garlic crushed
  • ½ cup extra virgin olive oil
  • The zest of 1 lime
  • The juice of 1/2 a lime
  • ¼ teaspoon and an 1/8 teaspoon cosher salt
  • ¼ teaspoon freshly crushed black pepper or to taste.

Equipment

  • Measuring cups
  • Measuring Spoons
  • Food processor
  • Spatula
  • Mason jars or plastic storage bags to store the pesto in

Method
 

  1. Place everything in the food processor and process on high until smooth and creamy. You may need to stop a couple times and scrape the sides and bottom of the food processor, and process again until the mixture becomes smooth and creamy.

Video

Notes

You can substitute the onions with any green vegetable you desire. The most commonly used is basil. You can also mix vegetables such as basil, and spinach, parsley, or kale.
Cashews have a wonderful nutty and creamy flavor. However, you are free to use pine nuts if that is what you prefer.