I like to experiment. Sometimes my experiments go straight to the garbage can and sometimes I hit a home run.
Score one for Sarah. There were some gorgeous spring onions in my CSA box this week along with a garlic scape. I looked in my pantry and saw some slivered almonds and the last remaining garlic clove. I was graving pasta and thought I might make a sauce with all the good stuff I had, then it dawned on me to try a pesto. See, pesto doesn’t have to be basil based, you can used whatever you like.
This was fantastic. Not too onion-y, not too garlic-y. Just right. A different, yet refreshing flavor. I will make this again.
Spring Onion Pesto
- 3 spring onions, roughly chopped
- 1 garlic scape (if you don’t have garlic scaped just use another clove of garlic)
- 1 garlic clove
- 1/4 c parmesan cheese
- 1 small handful of slivered almonds
- Olive oil
- S & P to taste
- 1 lb cooked pasta, pasta water reserved (about 1 c)
In a food processor or blender add all the ingredients except oil and salt/pepper. Pulse until well ground up. Stream in olive oil and add salt/pepper until you get something that looks like this.
Add as much as you like to cooked pasta. Add some of the reserved pasta water to help mix it along and enjoy.