Roasted Potatoes With Caramelized Onions & Pesto

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1 cup firmly packed basil

2 garlic cloves, peeled

1 tablespoon lemon juice

1/2 cup raw nuts (walnuts, almonds or pine nuts)

Kosher salt

Freshly ground black pepper

1/2 cup extra virgin olive oil + 1 tablespoon for coating potatoes

2 pounds assorted potatoes, scrubbed clean and cut into 1-inch cubes

2 1/2 ounces bunching onions, sliced into 1/2-inch rings

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