Basil pesto w/ smoky pickled onion
The show-off pesto topping you never knew you needed
There are a lot of pesto recipes in the world. So many, that I admit I did wonder if I really should be adding another to the mix.
The thing is, in much the same way that everyone has their way of making tomato pasta sauce (my brother makes his with bay leaves and chilli; my husband makes his with olives, artichoke, roasted eggplant and capsicum), people tend to have their own way of making pesto.
Like a fingerprint, or a signature, the sauces you make are somehow, indefinably linked to the core of your very being. No two are ever alike, and it’s near impossible to pinpoint exactly how or why. Some sort of alchemical reaction must take place in the blitzing, pounding and crushing process, and, like a horcrux absorbing a little bit of your soul, the pesto will forever bear the unmistakable mark of its creator.
Well, this is *my* pesto. It prioritises garlic and cheese, because I am obsessed with both. It’s still a little bit chunky, but that’s because my only stick blender is ancient and crumbling to pieces. But the bit I like best, that - I feel - makes this recipe worthy of a seat at the infinite table of pestos, is the smoky pickled onion topping.
There are a lot of pestos in the world, but I’ve yet to come across another with this topping. It adds sweetness, and zing, and colour. The salty capers pop in your mouth and the tangy, smoky onion adds a whole new depth of flavour.
Whatever *your* pesto may be, whether it’s cheesy, or spicy, chunky or smooth, I suggest you give this version a whirl, just once. It might not be entirely comfortable; it might feel strange, different, unfamiliar.
But it is pesto. It is *my* pesto. And (I promise) it is good.
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 bite-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).
Looking for more recipes to enjoy this summer? You can browse the full archive of warm-weather dishes to cook right outta your garden here.