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Nutrition Facts
Serving Size 1 1/2 cups 699g Recipe makes 1 1/2 cups)
Calories 1759
Calories from Fat 1528		(86%)
Amount Per Serving		%DV
	Total Fat 169.8g	261%
	Saturated Fat 27.0g	134%
	Monounsaturated Fat 95.8g
	Polyunsaturated Fat 35.8g
	Trans Fat 0.0g
Cholesterol 44mg		14%
Sodium 784mg		32%
Potassium 1490mg		42%
Total Carbohydrate 38.1g		12%
	Dietary Fiber 10.4g	41%
	Sugars 4.0g
Protein 36.6g		73%
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Roasted Garlic Basil Pesto

Recipe #242383 | 45 min | 45 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: DeeCooks
Jul 25, 2007

I developed this for a local contest and won! The roasting of the garlic and pine nuts is what does it. It makes a nuttier, mellow pesto without the raw garlic taste. My daughter and her friends like this better, too ....of course they're all kindergarten... but our friends from Italy approve too. (And dang, they are picky! But I love cooking for them Blanching the basil is optional, but recommended if you want to keep it for a bit or freeze it. (Mmmm....taste of summer in the dead of January....) I like to use this for chicken and pasta and maybe some pesto bread the next day, stirred into risotto,....you know the possibilities are endless!

1 1/2 cups (change servings and units)

Ingredients

4 cups fresh basil leaves, packed, washed well
1/2 cup pine nuts, toasted until golden, cooled, and chopped
1/2 cup parmesan cheese, freshly grated (REAL parmagiana makes the biggest difference...)
1 head garlic (yes, HEAD, not clove!)
1/2 cup extra-virgin olive oil (more or less)
chicken broth, if necessary, to thin to desired consistency

Directions

1
Slice the root end off the garlic and brush with some olive oil Roast garlic, wrapped in foil at 375 for about half an hour. It should be extremely soft and golden brown. Squeeze all the garlic from the cooled head to add to the recipe. (You can also just peel garlic and slowly saute in olive oil until golden.)
2
OPTIONAL STEP--- Have ready a bowl of ice water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry. This prolongs the life of the pesto sauce and makes it better for freezing.
3
In a food processor or with an immersion blender, purée basil with remaining ingredients until smooth and season with salt and pepper. Makes about a cup and a half -- .

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Featured Reviews for This Recipe

From: JanuaryBride

On Sep 14, 2008

First of all, I have to say that my house smells AMAZING from the roasted garlic. I cleared off my basil plant to make this recipe and since it's the end of the season, unfortunately my plants are more light green than bright green. . .result is not as pretty pesto. I am going to use this for an appetizer (over brie) for a party Tuesday evening and I am also going to use some over ravioli for dinner tonight!

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From: bluemoon downunder

On Aug 26, 2008

Another of DeeCooks' wonderful garlic lover's recipe! I roasted my head of garlic and I followed step 2 to the letter. I enjoyed the teensiest bit of this today on a gourmet sandwich, and shall be enjoying the rest tonight on burgers. Today's sample was enough for me to know that I'll make the time to make this again, probably doubling it so that I can have it in the freezer as and when I want it. Loved the pinenuts in this. if you love pinenuts, make sure that you include them. Another great recipe, DeeCooks, which left me not wanting to add or change a thing! Thanks for sharing it. Made for 1-2-3 Hit Wonders.

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From: Enjolinfam

On Aug 16, 2008

This is really good pesto! I used this as the sauce on some mini pizzas to take to a farewell party for a friend of ours. Thanks! Made for 1-2-3 Zaar Tag.

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From: Sharon123

On Aug 11, 2007

This was very good! I halved the recipe and discovered my pine nuts had gone rancid, so left them out. It was still delicious! I used half on top of a veggie burger and the other half mixed in with some whole wheat angel hair pasta. Great both ways! Thank you Dee!

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