Basil and Roasted Garlic Pesto

From: Paka

On Oct 25, 2008

I made this using Siam basil which is a milder basil. It came out great and I froze some in ice trays for future or emergency use. Next year I want to try it with Thai basil which should give it a wonderful twist. Thanks for a great easy recipe.

From: Chef #905685

On Jul 28, 2008

This is the BEST Pesto recipe. My girls love it! It is a good use of my deef fence (the deer around here won't cross or eat the basil so I plant it all around my garden) but after finding this recipe I'd plant loads of basil just for this!

From: Heather U.

On Jul 11, 2006

Oh so good-- just right pesto! Because the garlic is roasted, its presence is much more muted than it would be raw. I tossed potatoes in this and threw them on the grill with some sliced peppers and onions-- tasty. I expect that this pesto, like any other, can be frozen easily in ice cube trays. Once frozen, you can transfer the pesto cubes to a freezer bag for safekeeping. Thanks for posting this!

From: Chippie

On Oct 28, 2004

Wow Sue, this stuff is GREAT!!!!!! Made it yesterday morning and used it on Italian bread last night at dinner. DH gave major, major, major "Thumbs Up" and even said it was better than his mothers! (MIL was born & raised in northern Italy) So, this was quite the compliment from him. Can't wait to try some on pasta as a side dish. I do suggest you introduce the ingredients and let them blend so they will become friends in a little while. I did and from the taste, I think the ingredients became best friends! Thanks again Sue and glad I was able to take a couple pics for you as this was the last of my basil from the garden this year!