Roasted Onions with Almond Pesto

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group Makes 6 to 8 servings

Ingredients

 * ¼ cup whole almonds, blanched
 * 1 large clove garlic
 * ¼ teaspoon finely chopped lemon rind
 * ¼ cup Italian parsley leaves
 * ¾ cup basil leaves
 * salt and pepper
 * ½ cup + 2 tablespoons olive oil, divided
 * ¼ cup freshly grated Parmesan
 * 12 to 16 small brown onions, 2 to 2½ inches in diameter
 * ¼ cup fresh bread crumbs

Directions

 * 1) Place the almonds on a nonstick baking sheet and roast 12 minutes, until golden.
 * 2) Cool.
 * 3) Coarsely grind the almonds in a food processor.
 * 4) Add the garlic, lemon rind, parsley, basil and a pinch each of salt and pepper.
 * 5) Process until the herbs are chopped fine and the mixture is well-blended.
 * 6) Add one-half cup olive oil and the Parmesan.
 * 7) Process until smooth.
 * 8) Set aside.
 * 9) In a large bowl, toss the onions with 1 tablespoon olive oil and a pinch of salt and pepper.
 * 10) Place in a shallow roasting pan.
 * 11) Roast in a 350°F oven, turning after about 15 minutes.
 * 12) Roast for 30 to 40 minutes total, until semi-soft.
 * 13) Heat 1 tablespoon olive oil in a small saute pan and add the bread crumbs.
 * 14) Cook over low heat until lightly browned, about 8 minutes.
 * 15) When the onions are done, remove them from the oven and slice them in half (do not peel).
 * 16) Place on a serving platter and spoon 1 to 1½ teaspoons of pesto onto each half.
 * 17) Sprinkle with the toasted bread crumbs.
 * 18) Serve at room temperature.

Nutritional information
Per serving:
 * Calories 203 | Fat 16g | Carbs 13g | Sodium 52mg | Fiber 3g