Onion Top Pesto


Prep time
10 minutes
Cooking time
3 minutes
Total time
13 minutes


This pesto is boldly tasty when tossed with pasta (toss 2-3 tablespoons of pesto plus 1-2 tablespoons of pasta cooking water to a serving of cooked pasta) but I really love it with boiled potatoes or mixed with sour cream as a topping for baked potatoes.


Onion tops (green only, washed and roughly chopped)
1 c
Parsley leaves (fresh)
2 T
Walnuts (roasted, chopped)
Olive oil


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 flavourful vegetable broth).

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. Purée. 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).