Basil Pesto w/ Smoky Pickled Onion

Basil Pesto w/ Smoky Pickled Onion

Serves 2-3

Ingredients

For the pesto

1/4 cup roasted almonds (roast at 200˚C for 10 minutes)

3 cups basil (three big handfuls of picked leaves - about 150g)

3  big garlic cloves

1/3 cup pine nuts

1/2 cup (60g) grated Pecorino cheese (you could also use a sharp Parmesan), plus extra to serve

1/2 cup olive oil

A generous pinch of salt

For the pickled onion dressing

1/2 red onion, finely diced

1 Tbsp white vinegar

1/2 tsp smoky paprika

1/4 tsp caster sugar

Mix and let sit 5 minutes then add

1 tbsp olive oil

1 1/2 tbsp capers

NOTES

For another variation (and if you have some in-season eggplants to enjoy) pop a large eggplant, sliced lengthways into thirds and drizzled with olive oil, under the grill. Grill for about 15-20 minutes on each side until the flesh goes deliciously, silkily soft and brown, then chop it up into bit sized chunks and toss with the pesto and pasta before serving

Method

Preheat your oven to 200˚C. Put the almonds on an oven tray and roast for 10 minutes. Allow to cool for a few minutes, then blend together with all the other ingredients for the pesto until a smooth paste forms. 

If you’re not eating it straight away, your pesto will keep in the fridge for 2-3 days in a clean jar. To help retain the bright green colour, pour a little olive oil over the top of the pesto once it’s in the jar. 

Cook your pasta according to the instructions on the packet. While the pasta cooks, make the pickled onion dressing. Whisk together the onion, vinegar, paprika and caster sugar. Let this sit for 5 minutes, then whisk in the olive oil and capers. 

Once the pasta is al dente, drain and toss with a drizzle of olive oil and a pinch of salt. Serve into 2-3 bowls and top with a generous dollop of pesto and a few teaspoons of the pickled onion dressing. 

Serve with a bowl of the dressing on the table so you can add as much as you like (I like to add lots). 

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