Roasted Onions with Almond Pesto
For the Roasted Onions:
Preheat oven to 350˚ F. Place the onions in a large bowl. Add olive oil, salt and pepper, and toss until coated. Place on a sheet pan and roast for 30 minutes or until semi-soft.
For the Almond Pesto:
Bring a small pot of water to a boil and add almonds. Cook for 1 minute then immediately remove with a slotted spoon. Peel the skins with a kitchen towel. Place the almonds on a sheet pan and roast at 350˚F for 7 to 8 minutes, or until golden brown. Remove and cool completely. Place the almonds in a food processor and grind until fine. Mash the garlic with a pinch of salt and pepper in a mortar and pestle*. Add the lemon zest, parsley, and basil and continue to mash until mixture is well blended. Add olive oil, Parmesan cheese, and ground almonds.
To Assemble and Serve:
Heat olive oil in a small sauté pan and add the bread crumbs, cooking over low heat until lightly browned, about 8 minutes. Slice the cooked onions in half. Place 2 onions on a serving plate and top with 1 to 1½ teaspoon of almond pesto, according to taste. Sprinkle toasted breadcrumbs over onions for garnish. Serve at room temperature.