Pesto is one of those things that is so easy to make, can be tinkered with again and again and almost always tastes fantastic. I love traditional basil pesto but I get angry when I have to pay $4 for a tiny plastic container of it at the supermarket and then I think back to when it’s in season at the greenmarket and they sell armloads of it for $2. Needless to say I looked for inspiration elsewhere and found some green garlic and chives that both looked and smelled wonderful. I brought my green treasures home and quickly whipped up a delicious spring pesto.
More after the jump…
The food processor is such an amazing tool and makes pesto a breeze. After toasting some pine nuts I just tossed a few ingredients in the processor and give it a whirl. Shazamm, that’s all it takes. It’s a great recipe to use during the week when things can get a little busy because you can make the pesto while that pasta cooks and you’re ready in a flash. There is a little nugget of info that I sometimes forget and that’s to reserve a little of the pasta water when draining it. I then place the pasta back in the pot, add the pesto and then use a tablespoon or two of the pasta water to help thin the pesto out and coat all the pasta.
This little rendition of spring pesto turned out delicious and refreshing. I paired it with some cheese ravioli and they worked really well together. The mellowness and soft texture of the cheese offset the sharp full flavors of the pesto. It’s like a little bit of spring in your mouth.
makes about 1 cup
1/4 cup pine nuts, toasted
1 cup chives
2 heads green garlic
2 Tablespoons parmesan cheese
2-3 Tablespoons olive oil
dash of salt
reserved pasta water
Toss all the ingredients in the food processor except the olive oil. Start with 2 Tablespoons of oil and give it a whirl for a few seconds. If it seems like the pesto isn’t coming together well, add the extra Tablespoon of oil.
Reserve some of your water when draining the pasta.
Place the pasta back in the pot or a serving bowl. Add the pesto and about a Tablespoon of the pasta water. Toss until all the pasta is coated, adding more water if need be.