Wild Onion and Parsley Pesto

Use either wild onion or wild garlic in this recipe- whatever you can forage in your area.

 

Wild Onion and Parsley Pesto

Ingredients
6 wild onions
1 bunch parsley
½ cup chopped walnuts
½ cup hard Italian cheese, shredded
¼ cup olive oil
¼ cup water

Directions
1. Toast walnuts in a dry skillet, stovetop. Remove from heat.
2. Remove the onions outermost tough husk. Chop stalks in 2 inch sections.
3. Bring a stockpot of salted water to boil. Blanch onions in boiling water then shock in ice bath to halt cooking. Holding parsley by stems, blanch and cool. Drain well.
4. Cut off parsley stems.
5. Place onions, parsley leaves, toasted walnuts, cheese, oil and water in a food processor. Puree smooth.
6. Stove in a sealed jar in refrigerator.