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.
The post Transform the spring onion into a delicacy with this grilled entree recipe appeared first on In The Know.
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