Description Edit

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

Ingredients Edit

Directions Edit

  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 Edit

Per serving:

  • Calories 203 | Fat 16g | Carbs 13g | Sodium 52mg | Fiber 3g
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