This versatile sweet onion and almond pestois delicious tossed with pasta, used as a sandwich spread oras a topping for crostini, etc.
Recipe: 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
Makes about 3 cups.
Recipe courtesy of the Vidalia Onion Committee.
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