If you go to the farmer’s market you’re likely to find an abundance of spring onions (or green onions) this time of year. Mine went a little wild in our garden this year because we’ve had a plethora of tiny baby bunnies make their home in our garden and well, I’m too much of a sucker to disturb them. I mean, come on…
Making a pesto is a great way to save fresh herbs for later but it makes great use of green onions as well.
Grilling is optional but I love the slightly charred flavor it gives the pesto and if you haven’t grilled lemons before you’re missing out on my favorite food group! I used roasted garlic cloves to add a little more flavor but fresh garlic cloves would work as well. I don’t use as much olive oil in this pesto because I can always add more when I’m using it to dilute it. I use these cookie dough silicone freezer containers to freeze mine in but ice cube trays work well too. One batch fit in 2 of my trays. Each tray has 15 compartments (about 2 Tablespoons in each compartment).
Toss with pasta, roasted potatoes or vegetables, add to a ranch dressing, spread on sandwiches…
Ingredients
- 1 pound green onions (also called spring onions or scallions)
- 1 cup lemon juice
- 4 lemons
- 24 cloves roasted garlic (approx 1/2 cup)
- 4 teaspoons kosher salt
- 1/2 teaspoon black pepper
Instructions
- Zest lemons and set aside.
- Cut off bottoms of onions and grill over medium high heat briefly, until charred.
- Cut zested lemons in half and grill until charred.
- Pulse the green onions in a food processor until chopped roughly. Add lemon zest, garlic, salt and pepper, olive oil, and juice from the lemons.
- Pulse until finely chopped.
- Place in an airtight container in the fridge for several days or freeze in ice cube trays for later use.
