VIDALIA ONION PESTO
Make and share this Vidalia Onion Pesto recipe from Food.com.
Provided by Mercy
Categories Sauces
Time 15m
Yield 3 cups
Number Of Ingredients 8
Steps:
- In a large skillet, melt butter, saute onion (do not brown).
- In a food processor or blender, combine onions, chicken 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.
Nutrition Facts : Calories 194.3, Fat 16.8, SaturatedFat 6.1, Cholesterol 21.8, Sodium 168.5, Carbohydrate 9.1, Fiber 1.9, Sugar 3.6, Protein 3.6
MACADAMIA PESTO
Pesto with an Aussie twist using macadamias instead of the typical pine nuts. Delicious served over a light fish or pan-fried chicken. Serves 4. Can be made in larger quantity for pasta. A small qualntity to be used immediately as the pesto will discolour if stored. You dont need to be exact with measurements and can add more or less to taste
Provided by Jubes
Categories Australian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Blend all ingredients until desired consistency for pesto. Salt to taste.
- Serve as a topping over a light fish or pan-fried chicken breasts.
CARAMELIZED-ONION PIZZA WITH MUSHROOMS
Categories Bread Cheese Mushroom Onion Brunch Bake Super Bowl Vegetarian Quick & Easy Lunch Fall Winter Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon pepper, uncovered, stirring occasionally, until softened and beginning to brown, about 10 minutes. Reduce heat to moderate and continue to cook, stirring occasionally, until tender and golden, about 15 minutes more. Reduce heat to low and continue to cook, stirring occasionally, until very soft and deep golden brown, about 15 minutes more. Remove from heat and cool to warm, about 10 minutes.
- Put oven rack in middle position and preheat oven to 475°F.
- While onions cool, coat pizza dough with 1 tablespoon oil in a 17- by 12-inch shallow baking pan and stretch and press dough to cover bottom (dough may be resistant to stretching at first, but it will soon relax). Spread onions evenly over dough. Toss mushrooms with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining tablespoon oil in a bowl, then spread evenly over onions. Crumble cheese evenly over mushrooms.
- Bake pizza until underside of dough is golden and cheese is beginning to brown, 14 to 16 minutes.
MACADAMIA PESTO
This simple and flavor-packed pesto is made using the native Australian Macadamia nut. The delicious nut lends its rich crunch well to this Italian favorite. The pesto is great served with fresh pasta, with roast lamb or simply spread on a fresh piece of bread. Keep the pesto for up to a month in a sterilized, air-tight jar.
Provided by evelynathens
Categories Sauces
Time 15m
Yield 1 1/2 cups pesto (approximately)
Number Of Ingredients 7
Steps:
- In a food processor, using a pulse action, chop the macadamias, basil, garlic and parmigiano until very finely minced. Pulse in the lemon juice, olive oil and add salt to taste. The mixture should be pureed, but retain some texture.
- Toss your favourite cooked pasta with the pesto; top bruschetta with it; dip crostini into it -- .
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