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Spring Onion Pesto & Pasta

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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.

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Add as much as you like to cooked pasta.  Add some of the reserved pasta water to help mix it along and enjoy.

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3 Comments

Posted by on June 30, 2009 in pesto, spring onions

 

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