Ingredients

6 garlic cloves, peeled
2 Vidalia (or Spanish) onions, quartered
2 tablespoons extra virgin olive oil
¾ teaspoon sea or kosher salt, divided
1 tablespoon honey
3 tablespoons fresh parsley
¾ teaspoon freshly ground black pepper
3 tablespoons grated Parmesan

Instructions

Preheat oven to 450°F.
Toss garlic and onions in a large bowl with the oil, ¼ teaspoon of salt and the honey. Spread on a foil-lined baking sheet and roast for about 25 minutes, or until vegetables are medium browned, but not burn.
Insert the blade assembly in the prep bowl. Add the parsley and pulse about 5 to 6 times until chopped. Add the roasted vegetables and remaining ingredients. Pulse 2 to 3 times and then process until completely homogenous.
Adjust seasoning to taste.

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