Grilled Spring Onion Pesto Recipe

Name: Grilled Spring Onion Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Spring Onion Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Spring Onion Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions