- Makes about 1 1/3 cups
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
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
1/4 cup unsalted butter, melted (I'm sure salted would be fine, I just haven't tried it)
- Preheat your grill to medium (direct heat.)
- 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.
- 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.
- Grill onions about 90 seconds on each side, until they are softened and grill marks have formed. Remove the onions to a cutting board.
- 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.