Ingredients

Scale

3/4 cup chopped green onion and/or chives
About 1 cup of fresh mixed herbs (I used tarragon, rosemary, basil, dill, oregano), packed into the cup
Some garlic scapes (the greens from growing garlic) or 2 – 3 cloves garlic (or a mix of the two)
3 Tablespoons extra virgin olive oil
Juice of one lemon
2 Tablespoons water
1/4 cup almond slices or pinons (pine nuts)
1/2 cup finely shredded Parmesan, Romano or Asiago cheese (lightly set into the cup … you want to keep the shreds separated)
1/4 teaspoon salt (if desired)

Instructions

Chop the green onion or chives roughly and measure out about 3/4 cup.
Put the green onion or chives with the rest of the ingredients in a mini food processor or handi chopper and blend until smooth, stopping a couple times to scrape the edges to ensure everything gets blended in and it forms a gorgeous green paste.
Freezes beautifully–or store in the fridge in an airtight container.

Notes

Use to add a flavor punch to pasta dishes, soups, salad dressings or dips or toss with potatoes or veggies before roasting. Mix a bit of this pesto with Greek yogurt and/or mayo for a lovely sandwich spread. Just a teaspoon of this delightful paste adds so much flavor!

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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