Vidalia Onion Pesto

This versatile sweet onion and almond pesto is delicious tossed with pasta, used as a sandwich spread or as a topping for crostini.

Recipe Ingredients:

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

Cooking Directions:

1. In a large skillet, melt butter, sauté onion (do not brown).
2. 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.