* Exported from MasterCook *
Vidalia Onion Pesto
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter or margarine
2 Vidalia onions -- chopped
1/3 cup hot broth -- chik'n or veggie
1/4 cup sliced almonds
1 tablespoon grated Parmesan cheese
1 tablespoon olive oil -- (to 3)
Salt and white pepper -- to taste
In a large skillet, melt butter, saute onion (do not brown).
In a food processor or blender, combine onions, 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 (12 one-quarter cup servings)
ChupaNote: this is also lovely over pilaf, baked potatoes, steamed
vegetables or grilled tofu.
Source:
"Vidalia Onion Committee"
S(Formatted by Chupa Babi):
"May 2012"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 54 Calories; 5g Fat (77.2% calories
from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol;
56mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
