Wild Onion + Spring Garlic Pesto
Every time I eat pesto, I wonder why I don't eat it for every meal. It's creamy, zippy and fresh. It's also, conveniently, my favorite way to enjoy pasta. We have wild onions and spring garlic popping up everywhere around our garden, so they've been making regular appearances in all things green.
- 1 bunch wild onions (or ramps, or any herb of choice, basil, mint)
- 4-5 spring garlic, tops removed, ends cleaned (or regular garlic)
- 1 cup toasted walnuts (or any nut of choice)
- 3/4 cup olive oil
- Juice of one lemon
- 1/2 c pecorino
- 1/2 parmigiano reggiano
- 1 tbsp honey
- salt and pepper to taste
- Put the wild onions (or herb of choice), garlic, nuts and lemon juice in a food processor or high speed blender. While running, slowly drizzle in the olive oil until pesto is thick and smooth. You might need a little more or less, depending on what herbs you use.
- Add in the cheese and salt and pepper - blend just to combine.
- Enjoy over vegetables or pasta. Or freeze in plastic baggies to enjoy later - lay them flat to preserve space in the fridge!
Using wild onions makes this more tangy than regular pesto - which is why I added some honey to tame things out. Feel free to omit.