Ingredients
1 c. sage leaves
1/2 c. freshly grated Parmigiano-Reggiano
3 tbsp. pine nuts
2 1/2 tsp. kosher salt
1 clove garlic
c. extra-virgin olive oil
2 tbsp. extra-virgin olive oil
6 red onions
Preparation
Step 1Preheat oven to 425 degrees F. In a food processor, pulse sage, Parmigiano-Reggiano, pine nuts, 1 teaspoon salt, and garlic a few times, just until roughly chopped. With the motor running, add 1/3 cup oil in a steady stream. Puree pesto until almost smooth, then set aside.Step 2In a large bowl, mix onions with remaining 2 tablespoons oil and 1 1/2 teaspoon salt. Arrange onions in a single layer on a large rimmed baking sheet and bake, stirring occasionally, until deep golden brown and very tender, 45 minutes to 1 hour.Step 3Transfer onions to a platter and spoon reserved pesto on top. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
