Sous Vide Spring Onions with Sunflower Seed Pesto
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 4
1 bunch large spring onions, trimmed and halved
1/2 cup (118 ml) plus 2 tbsp. (30 ml) extra virgin olive oil
Salt and freshly ground black pepper
2 tbsp. (30 ml) sunflower seeds
2 cloves garlic, peeled
3 cups (710 ml) loosely packed fresh basil leaves
3 tbsp. (44 ml) grated Parmesan cheese
1 tsp (5 ml) freshly squeezed lemon juice
Set the Anova Sous Vide Precision Cooker to 183ºF (83.9ºC).
Place the onions in a single layer in a large zipper lock or vacuum seal bag with 2 tablespoons (30 ml) olive oil. Season with salt and pepper. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
Place the bag in the water bath and set the timer for 2 hours. If using a zipper lock bag, you may need to weigh down the bag to keep the onions submerged.
Meanwhile, prepare the pesto. Pulse sunflower seeds and garlic in a food processor until minced. Add basil and pulse until roughly chopped. Pulse in cheese. With the processor running, drizzle in remaining 1/2 cup (118 ml) olive oil. Continue to process until pesto is emulsified. Pulse in lemon juice. Season to taste with salt. Set aside, covered with plastic wrap.
About 5 minutes before onions are finished, heat a broiler to high.
When the timer goes off, remove the bag from the water bath. Remove the onions from the bag and place on a foil-lined baking sheet. Discard cooking liquid.
Broil onions until charred on both sides, 8 to 10 minutes total. Rotate the baking sheet as necessary to ensure even charring.
Transfer onions to a serving platter and drizzle with pesto. Serve.