Ingredients:
Enough dill that when folder together fills up a two cup Pyrex
3-4 sprigs green onions
1 clove spring garlic
Greens from 2 heads of spring garlic
2/3 cup pine nuts
½ olive oil (more if your mixture is too dry)
Salt to taste (I like 1-2 tbsp, but I like my pesto on the salty side)
1 box of bow-tie pasta, or 1 lb of handmade pasta – this works best with shorter pasta dishes, or gnocchi.

Trim the garlic greens – cut off the hard, inedible part. Put all ingredients in a food processor and pulse until emulsified and creamy. Set aside.

Boil pasta according to cooking instructions, drain thoroughly.

Throw the pesto in making sure that the pesto thoroughly coats the pasta.