Submitted by: Joe’s Gardens, written by Frank Koterba.
Joe’s Gardens presents another great recipe brought to you by Frank Koterba—a delicious Charred Green Onion Pesto. Enjoy!
The other day I was dressing up a plate of pasta and I used some of the green onions I got at Joe’s Gardens. The flavor was very simple with the slightly cooked onions, butter and a little dusting of cheese. It got me thinking … pesto!!!
Pam, my wife, doesn’t do well with raw onions so I knew I would have to cook them a bit. As you can see from the picture, the onions are very long and they are great on the grill. I just checked around the kitchen and put together a combination that would let the onion shine.
Ingredients
- ½ cup toasted pistachios
- Packed ½ cup flat-leaf parsley
- Medium clove garlic, coarsely chopped
- Zest from 1 lemon (medium to large sized)
- Juice from ½ lemon
- Freshly ground black pepper
- 2 bunches green onions, preferably fatter ones
- Canola oil
- Fine sea salt
- 1/4 cup unsalted butter, melted
Directions:
- Place pistachios 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 pistachios remain. Add the parsley, garlic, lemon zest, lemon juice and 1/8 teaspoon pepper. Cover until you are ready to proceed.
- Remove roots and any unattractive greens from the onions. Lightly coat with oil, then season with salt and pepper.
- Grill onions 60 to 90 seconds on each side, until they are softened and grill marks have formed. Remove the onions to a cutting board.
- Discard any overly blackened greens. Coarsely chop the remaining onions and then add to the food processor bowl. Pulse 6 to 8 times and scrape the sides of the bowl. Process for several seconds and 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.
Enjoy!
