This versatile sweet onion and almond pesto
is delicious tossed with pasta, used as a sandwich spread or
as a topping for crostini, etc.
Vidalia Onion Pesto
2 tablespoons butter or margarine
2 Vidalia onions, chopped
1/3 cup hot chicken broth
1/4 cup sliced almonds
1 tablespoon grated Parmesan cheese
1 to 3 tablespoons olive oil
Salt and white pepper, to taste
- In a large skillet, melt butter, saute
onion (do not brown).
- In a food processor or blender, combine
onions, chicken broth, almonds, cheese and 1 tablespoon oil.
Process until smooth paste forms adding additional oil until
desired consistency. Season to taste with salt and pepper. Sauce
can be stored in refrigerator for up to 1 week.
Makes about 3 cups.
Recipe courtesy of the Vidalia Onion Committee.
