This recipe is one of my favorites when the seasons change into spring. But I always make an abundance of this and leave out the lemon at the end to save for the winter. It keeps very well frozen or canned. This is great to add to pasta, roasted vegetables, scrambled eggs or dips for any occasion. Really, it works for anything where you want to add a fresh and flavorful sauce to your meal.
This recipe means a lot to me because it was inspired by an unforgettable day with my team. Bowood’s chef de cuisine, Peter Mickelson, took our sous chef, Peter Evangelou, and I to North City to pick morels, ramps, and scallions. After our baskets were full, we eagerly headed back to the restaurant to make the recipes we’d been dreaming about all day. When you spend your day surrounded by Missouri’s natural beauty, it’s impossible not to take in and reflect the serenity in your mood. My goal with this recipe is to give everyone a taste of that peace in these hectic times.
200 g spring onions
100 grams of spinach
100 g spring onion bulbs
15 g garlic cloves
400 grams of olive oil
60 g pecans, toasted and chopped
25 g pecorino, freshly grated
20 grams of lemon juice
Salt to taste
Bring to a boil four liters of water and heavy salt, like the sea. Prepare an ice bath. Working in batches, blanch the onion tops and spinach for 30 seconds at a time. Then transfer them to the ice bath to stop the cooking process. Once cold, remove from the ice bath and drain on a clean towel.
While waiting for the water to boil, slice the onion bulbs and garlic. In a sauté pan with a little olive oil over low heat, saute the onions and garlic until translucent and soft. Remove from heat and let cool. In the same pan, lightly toast your pecans until aromatic and lightly toasted, five to seven minutes. Remove and let cool.
In a blender, add your pecans, onion, garlic, and cheese. Place your blanched vegetables in the blender. Mix on medium speed until consistent. Then turn to high and slowly pour in your oil to emulsify. Taste and add salt and lemon to taste.