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Roasted Kale Pesto Onions

by evh on January 28, 2015

Roasted Kale Pesto Onions | LocalSavour.com

Roasted Kale Pesto Onions ~ I’ve mentioned my weird quirk with onions before and my (new) big love for them pickled but I guess I’ve never mentioned the “one” onion that converted me a true believer in these teary spheres. It was a longtime, favorite chef, friend of mine that used to turn these layer-y balls of weary into a glorious, flavorful side dish that could accompany just about any meal. Served along side a great steak, roasted chicken, or even a pot roast these were perfection. Pesto stuffed and roasted –– genius in my book, I mean what’s not to love? I was transformed from an onion fearing and loathing foe to a onion loving fool. Oh, the magic of pesto. I am still kinda weird and slightly picky about my raw onion intake but I’m working on it. This week with bunches of kale on-hand and in my mind, I took this original idea and brought it to our own dinner table –– earthy, kale pesto floating in roasted “boats” of onions. Serve them as a side or as an appetizer –– and who knows, you may just convert your own people –– and start some onion love.

Roasted Kale Pesto Onions | LocalSavour.com

Pick your onions –– you may use yellow, white or red for this dish.
Roasted Kale Pesto Onions | LocalSavour.com

Peel, cut off ends, and form boats –– leaving about 3 to 4 layers on the bottoms.

Roasted Kale Pesto Onions | LocalSavour.com

Make the kale pesto –– then try not to eat all of it.

Roasted Kale Pesto Onions | LocalSavour.com

Use a spoon and fill the onions.

Roasted Kale Pesto Onions | LocalSavour.com

Roast then enjoy.

Roasted Kale Pesto Onions
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Servings Prep Time
16 pieces 10-15 minutes
Cook Time
20-25 minutes
Servings Prep Time
16 pieces 10-15 minutes
Cook Time
20-25 minutes
Roasted Kale Pesto Onions
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
16 pieces 10-15 minutes
Cook Time
20-25 minutes
Servings Prep Time
16 pieces 10-15 minutes
Cook Time
20-25 minutes
Ingredients
  • 4 medium onions yellow, white or red
  • 3 cups fresh kale lightly chopped or ripped into pieces
  • 1 cup panko bread crumbs
  • 1/4 cup parmesan cheese grated or shredded
  • 1/4 cup olive oil plus a little extra for brushing
  • 1 large clove garlic peeled and lightly chopped
  • 1/4 teaspoon kosher salt
Servings: pieces
Units:
Instructions
  1. Preheat over to 375 degrees. Remove peels and ends from onions and slice into quarters. Remove the inside layers, leaving about 3-4 layers of onion in each slice -- creating a "boat". Brush the tops of each onion lightly with a little olive oil and set aside.
  2. Place kale, bread crumbs, parmesan cheese, olive oil, garlic, and salt into a food processor or blender and pulse together until pesto forms --- about 20-30 seconds. Spoon kale mixture into the prepared onion boats and place them spread out evenly onto a cookie sheet. Bake for 20-25 minutes of just until the outside edges get slightly golden in color. Remove from the oven and serve as an appetizer or as a side dish to your favorite meal.
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