Spring Onion Pesto

April 8th, 2011 § 0 comments

Light up Japan recipe –No.8

This spring onion pesto makes your pesto a little bit different.

The green part of spring onion brings a delicious bold flavour.

Simply enjoy this pesto as a pasta sauce, or it can be used in so many ways like the usual basil pesto.


— Spring Onion Pesto  (400ml jar, serves 6-8 people) —

50g spring onion (only the green part), chopped

20g basil leaves, chopped

50g parmesan cheese, freshly grated

2 clove garlic, peels and crushed

3 tablespoons pine nuts

150 ml extra virgin olive oil

1 teaspoon sea salt


Heat a frying pan over medium heat and toast the pine nuts lightly for 2 minutes.

Place all the ingredients in a food processor and blend to a purée (don’t over blend).

Either use immediately or store in a jar in the fridge.

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