½ cup Gills’ diced yellow onions
1 large garlic clove
3 cups spinach lightly packed, and washed
¾ cup toasted walnuts, chopped
⅔ cup coarsely grated Parmesan Reggiano cheese
¼ tsp ground black pepper
2 tbsp walnut oil
2 tbsp olive oil, divided
- In a food processor with the motor running, drop in garlic and chop. Turn off motor and add spinach, walnuts, cheese, onions and pepper. Pulse to chop to coarse consistency.
- Add walnut oil and 1 tablespoon olive oil. Pulse to blend and create a fine consistency.
- Pour into a 1½ cup container. Drizzle the remaining 1 tablespoon olive oil over surface to cover and seal. Just before serving mix in oil.
Use Onion pesto as a topping for pizza, add to cooked pasta, or soup as flavor accent.
Tip: To toast walnuts arrange in a single layer on a large cookie sheet. Toast at 350ºF for 5 to 7 minutes.