There’s something on the air that disagrees with me. I don’t know what, but nothing turned as planned. I made a pesto sauce with spring onion today. Sounds amazing right?
Well, this is what I learn:
- Spring onion has a very strong taste, so use in moderation. I would make sure the basil is in greater quantity (and not the other way around).
- To pair it with sunflower seeds is a big mistake. The spring onion needs something sweeter like pine nuts or pistachio.
- I eventually added sun dried tomatoes (and its oil) to make the pesto more palatable, not so oniony. This works wonders in terms of taste, but this also turns the color into muted mustard.
- I added coarsely ground black pepper and lemon juice. This is a big hit for us.
- Parmigiano regiano is a must or hit it a notch higher with aged Pecorino. Don’t bother to use milder cheese such as grana padano. I probably dumped about half a cup just to balance the flavor.
- Big revelation: Pesto-based pasta is very un-waist-friendly. The amount of Olive Oil, no matter how extra virgin or extra light, it is still oil.
Not the most appealing photo, but this is what my spring onion pesto looks like when I refuse to add another big glug of EVOO. I have already used half a bottle!
I really need to get my hands on that Flavor Bible.
On the other hand, here’s a link to a spring onion pesto that looks successful. It certainly looks better than mine, hands down.