Basil Pesto with Charred Spring Onion
Basil Pesto with a charred spring onion twist. Great on toast, pasta, and all of your usual pesto needs. And dare I say vegan.
Ingredients
- 1 (139g) Spring onion
- garlic 2 medium-sized cloves (11g) (11g) Garlic
- 3 Tbsp. (32g) Sunflower seeds
- 3C (22g) Basil leave
- 3/4C & 1 Tbsp (178g) Olive Oil
- ¼ tsp (2g) Salt
- 1 & ½ tsp (8g) Lemon Juice
- ¼ tsp (1g) Pepper
- 1 tbsp (3g) Nutritional Yeast
Instructions
- Set a heavy-bottomed pan on medium heat ( cast iron works best )
- Slice the spring onion in half to separate the white from the green. slice the bulb section in half opening up the middle of the onion. Sear the spring onion for about 5 minutes on each side until charred. remove from heat and cut into 1-inch pieces.
- Place the charred onion, garlic, and sunflower seeds in a food processor. Pulse until roughly chunky. Add the basil and pulse another 2 to 3 times.
- Add the oil, salt, pepper, nutritional yeast, and lemon juice. Pulse until all ingredients are evenly combined.
- Transfer to a serving bowl or container and enjoy.