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White Onion Pesto
Beau Vestal
New Rivers
Prep. Time: 10 Min
Level: Very Easy
Serves: 3-5


1/4 Pound wild onions, soaked in several changes of fresh water to remove stubborn dirt in the roots, any brown tops removed (scallions may be substituted)

1 small bunch flat-leaf parsley, rinsed (2 ounces)

Grated peel and juice of 1 lemon

2 Cloves Garlic

4 Tablespoons toasted pine nuts

1/2 Cup Asiago cheese

1 Cup extra-virgin olive oil

Salt and Pepper to taste


In a pot of boiling water, blanch onions and parsley for 30 seconds. Cool in ice bath, drain and pat dry.

Roughly chop onions and parsley. Add to food processor fitted with steel blade. Add lemon peel, juice and garlic. Blend until relatively smooth then add pine nuts, Asiago cheese and olive oil and blend to desired texture. Season with salt and pepper.

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