Spinach Pesto With Rosemary Caramelized Onions

• 1 onion, chopped
• 2 large garlic cloves, minced
• 3 sprigs fresh rosemary, cut in half (6 pieces total)
• 1/2 cup + 2 tablespoons olive oil
• 3 cups fresh baby spinach leaves
• 1/2 cup parmesan cheese
• Kosher salt & pepper to taste

1. In a medium sized pan, heat 3 tbsp of the olive oil on low-medium heat.
2. Add the onions, garlic and rosemary springs to the pan and cook on low heat until they are browned and caramelized, about ten minutes. Remove the pan from the burner and discard the rosemary sprigs.
3. Meanwhile, cook pasta according to package.
4. In a food processor, combine the onion mixture with the spinach, parmesan cheese, salt, pepper and remaining olive oil. Note: the caramelized onion mixture should be about 1/2 cup when cooked.
5. Turn the food processor on and process until pesto sauce comes together. Taste and add more salt and pepper if desired
6. Lastly, drain cooked pasta, and add 2 tablespoons of the pasta water to a bowl. Put in desired amount of pesto sauce, mix and serve with parmesan cheese.

onion, garlic, rosemary, fresh baby spinach leaves, parmesan cheese, kosher salt

Taken from food52.com/recipes/35394-spinach-pesto-with-rosemary-caramelized-onions (may not work)