This spring pesto variation is good with pasta or rice or as a spread. Adapted from “From Asparagus to Zucchini: a guide to farm fresh, seasonal produce”
2/3 cup sliced green onions, including tops,
Or 1/3 cup minced garlic tops
1/4 cup chopped fresh parsley or cilantro
1/2 cup chopped fresh dill weed
3 Tablespoons cider vinegar
Or part vinegar, part lemon juice
1/4 cup freshly grated parmesan cheese
1/2-3/4 cup olive oil
Salt and pepper to taste
1/4 cup pine nuts or walnuts
Place all ingredients except nuts in a food processor.Blend smooth, and then add nuts and process until nuts are chopped.Makes about 1 1/4 cups.
