This is a different take on pesto and I can't get enough of it. The ingredients look like a Spring day in a blooming garden. Gorgeous and delicious.
-6 Medium size spring onions
-1 Cup olive oil
-1/4 Cup plant based parmesan or regular parmesan
-1/2 Cup unsalted pistachios
-1/4 Cup parsley
-2 Tbsp freshly squeezed lemon juice
-Sea salt and black pepper to taste
Bring a medium pot of salted water to boil.
Meanwhile prepare a large bowl of ice cold water. Keep it in the freezer or refrigerator until needed.
Remove the roots of the Spring onions and cut off the green leaves. Set aside for later.
Once your water boils, turn down to medium high and add your spring onion greens.
After about 30 seconds, remove from the water with tongs and add to your cold water bath until cooled.
Bring a saucepan to medium/low heat with olive oil.
Cut your bulbs vertically in two or four depending on how large they are.
Add to your saucepan and sauté for about 3 minutes while stirring frequently.
Transfer all the ingredients to a blender and pulse on low until smooth, but still crunchy.
Serve on a pizza, on crostinis, with pasta or anything else that calls for this beautiful shade of green pesto.
Voila! Spring onion pesto.
*Fresh ingredients are a must.
*Adapted from Athena Calderone.