Roasted Onions with Parsley Pesto
  • 1 ½ lbs. red and/or white Boiling Onions*.
  • 1 – 2 tablespoons of Olive Oil
  • 1 Teaspoon of fresh rosemary, finely chopped
  • Sea Salt and freshly ground pepper
  • Parsley Pesto*
  • 1 bunch of flat leaf Italian Parsley, chopped
  • 2 tablespoons of Pine Nuts
  • 1 small to medium garlic clove, peeled and chopped
  • ½ cup of Olive Oil
  • Sea Salt
  1. Preheat the oven to 450 degrees. Trim the root end of the onion leaving the papery skins on the onions (I remove all of the loose skins that are falling off). Add the onions to a bowl and toss with the Olive Oil and Rosemary, then season with salt and pepper.
  2. Spread the onions on a baking sheet covered with foil or parchment paper and roast for 20 – 25 minutes until tender.
  3. Meanwhile, make the parsley pesto: Spread the pine nuts in a small skillet or baking disk and toast in the preheated oven until brown but not burnt, about 5-7 minutes, shaking the pan occasionally. Remove from the pan immediately and cool.
  4. In a blender or food processor add the parsley, garlic, and cooled pine nuts along with a few tablespoons of the olive oil. Pulse until combined, scrape down the sides then turn on the blender/processor and add the remaining olive oil in a steady stream, process until smooth. Taste and season with salt and pepper. Transfer to a serving bowl.
  5. Transfer the onions to a warmed platter and serve with the parsley pesto.
••I’ve enjoyed this with small red onions or sweet onions such as Vidalia halved and trimmed flat on the bottom. Increase the roasting time to 35-45 minutes until tender.

** The parsley pesto can be made a day in advance. Seal it in an airtight container and refrigerate. Bring to room temperature, stir and reseason before serving.
Recipe by Monica's Table at