Green onion almond pesto sauce
If you have not tried green onion almond pesto sauce, it is time to change it. This pesto sauce is sharp, salty and perfect for pasta dishes.
Do you like pesto? Pesto with pasta? Yes yes, it is delicious I agree! Of course we both think about homemade pesto, not this shop-bought crap that you would not even give to your cat. My green onion almond pesto sauce is homemade, healthy and amazingly delicious!
How to make green onion almond pesto sauce
Making pesto is easy but tricky. You have to remember about few things.
First check if your ingredients are fresh. Stale cheese, olive oil or almonds can ruin your pesto sauce.
Originally pesto was made in a big pestle and mortar and still this is the best way to make this sauce. Obviously right now the easiest and the quickest way is to add all the ingredients into a food processor and blend until smooth. BUT, there is a thing. You pesto may turn out bitter. This happens if you over process fresh basil and olive oil.
How to avoid a bitter pesto sauce
In order to avoid bitterness or at least limit it you have to make sure , you do not over process basil and olive oil. Follow the instructions precisely and you will end up with a delicious pesto sauce. Add olive oil at the end and STIR it in with a spoon!
What does Green onion almond pesto sauce taste like?
I know it is not typical to add green onions to pesto sauce but trust me, this is a game changer! It makes the pesto bold and sharp - do not be scared to try it! The sharpness of green onion is offset by sweetness and a hint of bitterness from almonds. Blanched almond can be used in this recipe as well. Parmesan cheese adds a nice salty- umami flavour and lemon juice balances the whole sauce beautifully.
This sauce is loaded with vitamins, minerals and good fats. I am sure it will transform every pasta dish into a culinary orgasm.
If you are looking for more pesto recipes, I can recommend you the following:
Cashew and roasted tomato chili pesto sauce
Click this link to see all my pesto recipes
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Buon appetito!
My best green onions and basil pesto sauce made with almonds. This pesto sauce will transform every pasta dish into culinary orgasm.
- 60 g almond
- 25 g parsley (fresh (one medium bunch))
- 20 g basil (fresh (one medium bunch))
- 6 green onion (white parts cut off)
- 3 garlic (cloves, peeled)
- 60 g Parmesan (cheese, finely grated)
- 170 ml olive oil (extra virgin)
- 50 ml vegetable oil
- 1/2 tsp salt (table)
- 1/2 lemon (juice from half of a lemon)
- 1/2 tsp black pepper (powder)
IMPORTANT: always check if your ingredients are fresh, stale garlic, almonds or cheese may ruin your pesto.
First you need to chop all the ingredients first. Pay special attention to basil and try to chop it as finely as possible. The reason is that if you over process fresh basil it will become bitter. The same thing happens with olive oil. Chopping ingredients before adding them to the food processor will help to reduce the bitterness.
In a small food processor add almonds, garlic cloves, green onions, parsley and pour in a vegetable oil. Pulse until smooth.
Next add basil, lemon juice and grated cheese. Pulse, BUT be careful. When you add basil to the mix do not blend it for a very long time. Just until you realize that your sauce is smooth.
Next transfer your paste to a jar and pour in olive oil. Use spoon to stir in and do not use a food processor. Add salt and pepper to taste. You can add more lemon juice if necessary.
Transfer your pesto to small jars and store in the fridge for up to a week.