Sometimes, the best things are a happy accident – and this spring pesto is definitely one of them! It is so perfect on “smashed” potatoes, in salads or bowls, or with pita bread.
And what actually happened is that I had some spring onions left over after making poke (so good!) and wanted to use them up while they were still fresh and crisp.
I love spring onions and chives with potatoes – it’s such a natural marriage of flavors – so I thought about punching up the spring onions with other delicious things and adding cucumbers for some extra green and better texture.
This spring pesto will keep in the fridge, covered, for 3-4 days, but I bet it won’t last you that long! You can substitute it in as a super-charged salad dressing, add it to hummus as a dip or spread, or to minestrone or soup au pistou.
- half a large cucumber
- 3 tablespoons good parmesan
- 2 tablespoons olive oil
- 4-5 stems of spring onions, roughly chopped
- 1 large clove garlic
- small pinch of salt
- new potatoes, roasted, for serving
- Wash and roughly chop all of the vegetables. There is no need to peel the cucumber.
- Then, combine all of the until smooth in a food processor, slowly adding in the olive oil.
- The cucumbers will make the pesto less thick and a little more spreadable.
- After you have roasted the potatoes (at 400F) smash them with a fork and top with pesto right before serving.
Simple can still be really unexpected and great!