n Ingredients:nn 1 Cup olive oil.n 1 Bunch spring onions(scallions).n 4 Garlic cloves or more to taste.n 1/2 Cup Pistachios.n 1/4 Cup fresh basil leaves.n 3 oz any type Italian cheese: Pecorino Romano, Parmesano/Reggiano, Asiago etc.n 1 Tsp. sugar.n A pinch of oreganon Salt and pepper to taste.n Red pepper flakes to taste are optional.nn Method:nn 1. In a food processor puree the spring onions/scallions to a desired consistency. No oil is needed in this step as there is enough water in the onions to allow the pureeing to take place. Start by pulsing the onions down to manageable texture then add some olive oil about 1/4 cup and go to blend.nn 2. After you have desired consistency add your garlic and pulse a few times then go to blend.n 3. Now add your fresh basil leaves and add some olive oil 2 to 4 ounces and pulse them down then go to blend.n 4. After all these ingredients are blended add the remaining olive oil and pulse then go to blend.n 5. Now add your pistachio nuts and pulse and then go to blend. You want this pesto to be on the thick side and the nuts should be on the chunky side and the pesto a bit on the rustic end of things. (see video)nn 6. Add salt and pepper to taste and pulse that in. I put the salt and pepper in the pesto after it was out of the processor. The choice is yours.nn 7. Now add your cheese and pulse it into the pests. I put the cheese in after the pesto came out of the processor. The choice is yours.nn 8. Now add your oregano and pulse it into the pesto. I put the oregano into the pesto after it was out of the processor. The choice is yours.nn 9. When it comes time to cook something with this pesto I add some sugar to the amount of pesto I am going to use to cut any bitterness from the spring onions. This is an optional step. (see video) Some people might enjoy the slight bitter cut of the onions in this dish.nn 10. Eat and enjoy!n