Bright and bursting with spring’s best herbs and veggies, this pesto is quick to come together and transforms a simple veggie dish, pasta salad, or simply cooked fish. Spring onions are used for an additional layer of flavor and subtle sweetness that only comes around this time of year. Spinach is hidden within this creamy and nutty sauce because why not sneak a couple more greens onto the table.
- 1 cup fresh basil
- 1 cup fresh parsley
- 2 large spring onions
- 1 cup fresh spinach
- 1 cup toasted pine nuts
- 1 cup grated parmesan cheese
- 2 large lemons, one zested and juiced and one juiced
- 1/3 cup olive oil or nut oil
- Prep all ingredients. Starting with the green onions, cut off the root and the half of the green parts. Keep the bulbs and the second half of the green parts. Roughly chop. In a small sauté pan, add in 1 tsp. olive oil. Over medium low heat, stir in the the onion pieces. Cover and allow to cook on low for 5-7 minutes until they are wilted and softened.
- Meanwhile, add all other ingredients, except the oil, into a food processor.
- Pulse for 1-2 minutes, until the mixture becomes thickened paste. Add in the onions and all of the water and juices from the pan. Pulse again for 30 seconds. Add in the oil, a little at a time.
- Taste and season. If it is too thick, add in more oil or water.
- Store in an airtight container in the refrigerator up to 1 week.
- Allow to come to room temperature before serving.
Serve over simply roasted vegetables, broiled fish, chicken, or mix with pasta.