Spring Onions with toasted hazelnut and sundried tomato pesto
May 27, 2013
This week we have more of Mick Gordon’s brilliant spring onions. In our house they’ve been working their way into pretty much everything we eat for the past few weeks – buckwheat noodles with tofu, coriander and peanuts for lunch yesterday. Another noodle salad with prawns, tons of (Mick’s) spinach, coriander and a ponzu. rice wine vinegar and honey dressing a few nights earlier (no soy as we’d run out which I thought would be disaster but it turned out to be a blessing as it made everything fantastically fresh and summery). Then today’s lunch of avocado with Marc Michel’s lovely lettuce, some leftover fish and yet another impromptu ponzu, honey dressing.
All I can say is, play around, don’t waste anything. Every bit can be used. Chop the green bits into any salad or use as a garnish (remember the darker the colour the better it is for you) and the whites can be thrown into salads or minced into dressings. It goes without saying that a quiche or tart with these guys would be amazing. If you can’t bear the thought of dealing with pastry (or maybe I’m projecting) a fritatta is a good compromise as I suggested last week. Gruyere, goat’s cheese or a good cheddar are all good partners here……..
There are other ways to go……… our recent arctic temperatures had me looking for ways to get the oven on so I decided to roast up the onions and serve them with a sun-dried tomato and roasted hazelnut pesto. Yummmmmmmmmm! The pesto is beyond moreish and a cinch to make. Make a double quantity and keep in the fridge for sambos and dips. We brought a tub to Africa day yesterday and it kept everyone big and small happy.
After about 30 minutes in a hot oven the onions wilt to a soft, sweet luscious mess which is offset beautifully by the slightly spikey pesto. Serve with bread or wedges of polenta. Add some goat’s cheese and a green salad and you’ve got lunch or a light supper for two sorted.
Roasted Spring Onions with Sun-dried Tomato and toasted hazelnut pesto
1 bunch spring onions
For the pesto
A handful toasted hazelnuts
2 tablespoons sun-dried tomatoes
4 tablespoons olive oil
1 small handful parsley
1 clove garlic
A pinch of Maldon salt
Give the onions a clean then put on a baking tray, cover, drizzle with olive oil and place in a hot oven to roast for half an hour.
To make the pesto, roughly chop the garlic then blast with the other ingredients to a rough paste
When the onions are ready, serve alongside the pesto with plenty of napkins for all the drips!
Have a brilliant week,