Walnut And Onion Top Pesto

1. 1

   In a medium saucepan bring 4 cups of water to the boil. Add the onion tops and reduce heat to low. Simmer for 1-2 minutes, just until wilted (they should still be bright green). Drain the onions (reserve the liquid for another use - it is a flavorful vegetable broth).

2. 2

   Spoon the onion tops into a food processor or blender. Add the parsley, walnuts, 1/4 teaspoon of coarse salt and 1/4 cup of olive oil. Puree. While the blade is still running, gradually add another 1/4 cup of olive oil. Taste. Add more salt if necessary (I usually add about another 1/4 teaspoon).

* Per serving · 4 servings · Values may vary.