Recipe courtesy of Vidalia Onion Committee

Vidalia Onion Pesto

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  • Total: 20 min
  • Prep: 20 min
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2 tablespoons butter or margarine

2 Vidalia onions, chopped

1/3 cup hot chicken broth

1/4 cup sliced almonds

1 tablespoon grated Parmesan cheese

1 to 3 tablespoons olive oil

Salt and white pepper, to taste


  1. 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.