Trim and thinly slice the spring onion whites, then roughly chop the green part.

For the pesto: peel and add the garlic, ¾ of the toasted sesame seeds and the parmesan into a food processor, pulse until broken down. Add the spring onion greens and olive oil, pulse until combined. Taste and season with salt and pepper. Stir through the sesame oil and remaining sesame seeds. Set aside.

Add a drizzle of oil into a saucepan and place over medium heat. Once hot, add the spring onion whites and cook for a few seconds until softened, then add the spinach and dashi or stock. Bring to the boil, then add the beans and their liquid, cook until piping hot and wilted. Remove from the heat and stir through the miso paste. Season with soy sauce to taste and pepper.

Share into bowls, top with the spring onion pesto, freshly cracked black pepper and some Parmesan.