This recipe is one of my favorites as the season changes to spring. However, I always make this in abundance and omit the last lemon to save for the winter. This is a great addition to pasta, roasted vegetables, scrambled eggs and dips. Really, if you want to add a fresh, flavorful sauce to your meal, anything will do.
This recipe means a lot to me because it was inspired by an unforgettable day with my team. Took me to the City to look for morels, lamps and leeks. After our baskets were full, we eagerly returned to the restaurant to cook the recipes we had dreamed of for the day. I can’t help but reflect on my mood. My goal with this recipe is to give you a little bit of serenity in these hectic times.
200g green onion
100g green onion bulb
400g olive oil
60 g toasted and chopped pecans
25g freshly grated pecorino
20g lemon juice
Bring 4 quarts of water to a boil and salt as thick as the sea. Prepare an ice bath. Boil the onion and spinach for 30 seconds at a time. Then transfer to an ice bath to stop the cooking process. When cool, remove from the ice bath and dry with a clean towel.
While waiting for the water to boil, slice the onion and garlic. In a frying pan with a little olive oil, sauté the onions and garlic until translucent. Remove from heat and let cool. In the same skillet, lightly toast the pecans for 5 to 7 minutes, until fragrant and lightly browned. Remove and cool.
Place pecans, onions, garlic, and cheese in a blender. Put the blanched vegetables into the blender. Blend at medium speed until even. Then raise the height and slowly pour in the oil to emulsify.Taste and add salt and lemon to your liking.
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