What to do with a bunch of green onions, fresh from a local organic farm? Pesto! There’s a reason I make so much pesto. It’s super easy to freeze for those days where you need a fast dinner. And I love the ingredients that go in a homemade pesto.
Green Onion Pesto
- 1 bunch green onions
- 1/4 cup shelled sunflower seeds
- 1/2 cup walnuts
- Juice of 1 1/2 limes
- 1 clove garlic
- 3/4 cup olive oil (always get extra virgin olive oil, first cold pressed)
- 1/2 tsp salt
Combine all the ingredients in a food processor and process until relatively smooth–no big chunks! Enjoy right away on cooked pasta or freeze for later use.
On another note, have you purchased Mama Pea’s new cookbook? It’s a great buy and I’m slowly (and happily!) making my way though it. Made the Teriyaki Tofu on brown rice, with a side of steamed vegetables (snow peas and burgundy beans from a local organic farm). Yum! The sauce is delicious enough to drink!