It’s always exciting to create a pesto sauce in different ways. This recipe is for a spring inspired pesto to go perfectly with pasta. Try it out topped with asparagus!
Stop me if you’ve heard this before: Leili and I love pesto! Ok, it’s no secret that we like to play around and reinvent ways to create this delicious green sauce. I mean, who wouldn’t? It’s fresh, adaptable, and goes with everything. This ginger scallion version is no different.
This one was recently inspired by the sauce paired with the poached chicken from a while ago. The flavor in this combination is no stranger to me – the pairing of sautéed scallions and ginger is a couple I grew up with. It’s partly spicy, zesty, and has all the characteristics of spring.
So to keep the original flavor profiles intact, scallions and ginger are the big players in this pesto. To give it more depth and newness, garlic and toasted almonds are helping out.
For some extra spring accessories, asparagus were thrown into the mix. I definitely encourage you to try this with other vegetables, too, to add some fiber and color. Broccoli and zucchini come to mind. This recipe makes about one cup of pesto, so you’ll definitely have extra to experiment with. This pesto is also vegan, but a little cheese never hurts.Print
Leili is a Boston-based food writer and recipe developer who shares all of her kitchen adventures on her food blog, Yin and Yolk. She loves cooking up healthy comfort food dishes but also has a passion for pastries, and strives to create recipes that are both delicious and wholesome. When she's not experimenting in the kitchen, she can be found perusing the local farmer's market, jogging through the city, or trying out new places to eat.