Spring Onion and Pistachio Pesto

From Sonoma cooking class

Makes 3 cups

3 bunches  spring onions, halved

2 cloves garlic

1/2 cup toasted pitachios

1 cup parmesan cheese, grated

1 lemon, juiced 

half a bunch of basil

1 cup olive oil

Preheat grill to medium heat

Drizzle onions with olive oil and sprinkle with salt and pepper. Grill onions 7-10 minutes, until slightly charred and they are softened, turning once halfway through.

Remove from grill and roughly chop.  Process all ingredients except olive oil in a food processor.  Slowly drizzle in olive oil while machine is running until pesto is creamy.  Check for seasoning.