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.
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, sauté 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.