Onion-basil pesto

Prep 10 min
Total 10 min
Makes 1 cup

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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
1/4 tsp
Pinch of
1/2 cup
olive oil


  • 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.


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

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