Roasted onions with almond pesto

Time 1 hour 10 minutes
Yields Serves 6 to 8
Roasted onions with almond pesto

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.

The pesto may be made up to one day ahead. Place in a covered container, lightly coat with olive oil and refrigerate. To serve, bring pesto to room temperature and stir.

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