Roasted Onions with Almond Pesto

Roasted Onions with Almond Pesto - 13g Carbs, 3g Fiber 1/4 cup whole almonds, blanched 1 large clove garlic 1/4 teaspoon finely chopped lemon rind 1/4 cup Italian parsley leaves 3/4 cup basil leaves salt and pepper 1/2 cup plus 2 tablespoons olive oil, divided 1/4 cup freshly grated Parmesan 12 to 16 small brown onions, 2 to 2 1/2 inches in diameter 1/4 cup fresh bread crumbs 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.

Makes 6 to 8 servings

Calories 203, Fat 16 g, Carbs 13 g, Sodium 52 mg, Fiber 3 g.

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group