Green Onion Stem Pesto tender and creamy

1 Toast the pine nuts in a skillet over medium heat until golden. Let them cool in the freezer for a few minutes.

2 Remove any remaining white from the onions and cut them into pieces.

3 Peel the garlic cloves and remove the germ if needed.

4 Grate the parmesan.

5 Place the sea salt, green onion stems, and garlic in the blender bowl. Blend roughly together.

6 Add the pine nuts and parmesan. Blend again for a few seconds.

7 Pour in half the olive oil. Blend for a few seconds using short pulses.

8 Pour in the remaining oil and blend to emulsify the sauce well.

9 Store in a sealed jar in the refrigerator.