Roasted Onions with Almond Pesto

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Roasted Onions with Almond Pesto

 

1/4 cup whole almonds, blanched

1 large clove garlic

1/4 teaspoon finely chopped lemon rind

1/4 cup Italian parsley leaves

3/4 cup basil leaves

salt and pepper

1/2 cup plus 2 tablespoons olive oil, divided

1/4 cup freshly grated Parmesan

12 to 16 small brown onions, 2 to 2 1/2 inches in diameter

1/4 cup fresh bread crumbs

 

Place the almonds on a nonstick baking sheet and roast 12 minutes, until

golden. Cool.

Coarsely grind the almonds in a food processor. Add the garlic, lemon rind,

parsley, basil and a pinch each of salt and pepper. Process until the herbs are

chopped fine and the mixture is well-blended. Add one-half cup olive oil and

the Parmesan. Process until smooth. Set aside.

In a large bowl, toss the onions with 1 tablespoon olive oil and a pinch of

salt and pepper. Place in a shallow roasting pan. Roast in a 350-degree oven,

turning after about 15 minutes. Roast for 30 to 40 minutes total, until

semi-soft.

Heat 1 tablespoon olive oil in a small saute pan and add the bread crumbs. Cook

over low heat until lightly browned, about 8 minutes.

When the onions are done, remove them from the oven and slice them in half (do

not peel). Place on a serving platter and spoon 1 to 1 1/2 teaspoons of pesto

onto each half. Sprinkle with the toasted bread crumbs. Serve at room

temperature.

Makes 6 to 8 servings..

Calories 203, Fat 16 g, Carbs 13 g, Sodium 52 mg, Fiber 3 g.

 

 

 

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