Ingredients

• 2 cups pine nuts
• 1 1/2 cups chicken stock
• 1 cup plus 1/2 cup chopped green onions
• 1/2 teaspoon ground cumin
• 3 fresh mint leaves
• 1 cup milk

Directions

1. Lightly toast the pine nuts in a skillet until slightly brown

2. Stirring constantly so they don’t burn

3. Transfer to the slow cooker and add chicken stock, 1 cup of the green onions, cumin, and mint leaves

4. Cover and cook on low 4 to 5 hours

5. Transfer to a blender, add milk, and blend until smooth

6. Top each serving with the remaining green onions

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