The green stems of spring onions often end up forgotten at the bottom of the vegetable drawer, yet they're packed with flavor! In this zero-waste recipe, they transform into a fresh, fragrant pesto that's incredibly easy to make. A delicious way to cook differently while giving new life to ingredients you'd normally throw away.
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.
The pine nuts can be replaced with almonds, walnuts, or even hazelnuts.
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