You might not consider spring onions as an entrée option, but on this episode of In The Know: Zero Waste Kitchen, chef Adriana Urbina (@adrianaurbinap) works her magic and transforms the garden vegetable into a delicious dinner course. Spring into sustainable cooking with this recipe for grilled spring onions served with spring onion-top pesto!
Grilled Spring Onions
- 3 spring onions, halved
- 2 tbsp olive oil
- Kosher salt, to taste
- Zest of 1 lime, for garnish
- Black pepper, for garnish
Spring Onion-Top Pesto
- Chopped spring onion tops (from the spring onions you are grilling)
- 1 cup of parsley, with stems
- 1 cup of cilantro, with stems
- 2 shallots, sliced
- 1/4 cup raw almonds (or any type of nut you prefer)
- 1 oz. nutritional yeast
- 2 garlic cloves, minced
- 1/8 tsp chili flakes
- 3 tbsp olive oil
- 1 tsp kosher salt
- Juice of 1 lemon
- Cut off the tops of your spring onions, and then slice the thick, white bases in half.
- Cover your spring onion base halves with olive oil and season them with salt.
- Grill your spring onion halves for 15-20 minutes, turning them once, and until they feel fork tender all the way through.
- While your spring onions are grilling, make your spring onion-top pesto. Place all the pesto ingredients into a blender and blend on high.
- Smear the pesto on the bottom of a plate and place the grilled spring onions on top. Garnish with some olive oil, black pepper to taste, and lime zest.
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