Make Ahead

Grilled Spring Onion Pesto

by:
April 23, 2012
0
0 Ratings
Grilled Spring Onion Pesto
  • Makes about 1 1/3 cups
Author Notes

This recipe is a minor revamping of a Charred Green Onion Pesto I made last summer to go with grilled flank steak. http://www.food52.com/recipes...
Spring onions generally have a rounded bulb and their greens are more robust than scallions. They also have a more pungent flavor. Because the greens are sturdier, they don't char as much on the grill as green onions. This pesto is great served warm with grilled steak or tossed with roasted or grilled potatoes. If you can't find spring onions, scallions make a fine substitute - pick the fattest ones you can find, and use 2 bunches. —hardlikearmour

What You'll Need
Ingredients
  • 1/2 cup tamari roasted almonds
  • 1/3 cup packed flat-leaf parsley leaves
  • 1 medium clove garlic, coarsely chopped
  • zest from one medium to large lemon
  • juice from half of the lemon
  • freshly ground black pepper
  • 4 medium spring onions (about 10 ounces)
  • grape seed or canola oil
  • salt
  • 1/4 cup unsalted butter, melted (I'm sure salted would be fine, I just haven't tried it)
Directions
  1. Preheat your grill to medium (direct heat.)
  2. Place almonds in bowl of food processor with blade attachment. Pulse 5 to 6 times then process for 10 to 15 seconds, until no large chunks of almonds remain. Add the parsley, garlic, lemon zest, lemon juice, and 1/4 teaspoon pepper.
  3. Remove roots and any unattractive greens from the onions. Trim 1/2 to 1 inch off the ends of the greens. Lightly coat with oil, then season with salt.
  4. Grill onions about 90 seconds on each side, until they are softened and grill marks have formed. Remove the onions to a cutting board.
  5. If any greens have become overly blackened, discard them. Coarsely chop the remaining onions, then add to the food processor bowl. Pulse 6 to 8 times; scrape the sides of the bowl. Process for several seconds, then pour the melted butter into the feed tube. Stop, and scrape the bowl, then process for an additional 10 to 15 seconds until it looks like pesto. Adjust seasoning with salt and pepper if needed.
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  • wssmom
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hardlikearmour

Recipe by: hardlikearmour

I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.

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10 Reviews

wssmom
wssmom April 25, 2012
Loved the charred green onion pesto, this sounds even better!
 
hardlikearmour
hardlikearmour April 25, 2012
Thank you, wssmom! It's a bit more onion-forward than the previous version.
 
arielleclementine
arielleclementine April 25, 2012
great idea! our markets are lousy with spring onions- will definitely be trying this!
 
hardlikearmour
hardlikearmour April 25, 2012
Thanks, ac! You're lucky! I had to go to 4 different stores to find spring onions here.
 
fiveandspice
fiveandspice April 24, 2012
Mmm, definitely making this to go with steak as soon as we get some spring onions up here.
 
hardlikearmour
hardlikearmour April 24, 2012
Thank you, 5&S. Spring onions were the only spring allium I could find here!
 
mrslarkin
mrslarkin April 24, 2012
Sounds amazingly delicious, hla. Well done!
 
hardlikearmour
hardlikearmour April 24, 2012
Thanks, mrsL! It's pretty darn delicious.
 
meganvt01
meganvt01 April 24, 2012
This is awesome - on the menu with grilled flank steak this weekend!
 
hardlikearmour
hardlikearmour April 24, 2012
Thanks, meganvto1! That's exactly what I had with it. I hope you enjoy it as much as I did.