Grilled Onion Pesto

Fresh Basil x 4 bunches

Garlic - 2.5 oz

Red wine vinegar - ¼ cup

Kosher Salt - .3 oz

Spinach - 5 oz

Vegetable Oil - 1 L

Lemon Juice - 1 oz

Black Pepper - .2 oz

Green onion - 1 bunch

Grated parmesan - 1 oz

1. Turn the grill on to 350 ° F

2. Spritz your green onions and garlic with high smoke point oil. Season with salt and pepper.

3. Place vegetables either directly on your cooking grids or use a stainless steel grill topper accessory to ensure nothing falls through.

4. Remove garlic and onion from the grill, and allow them to cool to room temperature.

5. Using a blender, or high powered immersion blender, add all ingredients except for the parmesan and oil.

6. Pulse and blend to a semi-smooth consistency and then slowly drizzle in the oil. You want to emulsify these two liquids, creating a homogeneous mixture. 

7. Add parmesan, blend once more and taste. You may add more salt or pepper if you choose, but this will give you the complexity of a blended grilled fresh pesto.