Sous Vide Spring Onions with Sunflower Seed Pesto

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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 183ºF (83.9ºC).

• 

  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.

• 

  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.

• 

  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.

• Step 5

  About 5 minutes before onions are finished, heat a broiler to high.

• Finishing Steps

• 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.

• 

  Step 1

  Broil onions until charred on both sides, 8 to 10 minutes total. Rotate the baking sheet as necessary to ensure even charring.

• 

  Step 2

  Transfer onions to a serving platter and drizzle with pesto. Serve.

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