Sous Vide Spring Onions with Sunflower Seed Pesto
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Precision® Cookers
Edge-to-edge perfection. No skill required.
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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 183ºF (83.9ºC).
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Step 2
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.
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Step 3
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.
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Step 4
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.
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Step 5
About 5 minutes before onions are finished, heat a broiler to high.
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Finishing Steps
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Step 0
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.
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Step 1
Broil onions until charred on both sides, 8 to 10 minutes total. Rotate the baking sheet as necessary to ensure even charring.
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Step 2
Transfer onions to a serving platter and drizzle with pesto. Serve.