GC picked up some beautiful red onions at the market. We grilled with olive oil and topped with a generous spoonful of fresh sage pesto. This was a really lovely side dish.
1 cup fresh sage leaves
1 garlic clove
2 tbsp. pine nuts
3 tbsp. finely grated Parmesan cheese
2 tbsp. finely grated pecorino cheese
1/4 cup plus 2 tbsp. extra-virgin olive oil, divided, plus more if needed
Flaky sea salt
Combine all the pesto ingredients except the olive oil in a food processor. Cover and pulse until combined. Slowly drizzle in the olive oil and pulse until smooth. Season with salt to taste.