Basil and Roasted Garlic Pesto Recipe #34052
Excellent on bruschetta. Is also great on pasta.
by Sue L
1½ hours | 15 min prep
SERVES 10 , 1 1/4 cups
- 1 head garlic
- 2 teaspoons olive oil
- 4 cups fresh basil leaves, packed
- 1/2 cup extra virgin olive oil
- 3-5 sprigs fresh Italian parsley
- 1/4 cup pine nuts
- 1/4 cup parmesan cheese
- lemon wedge
- salt (to taste)
- black pepper (to taste)
- Preheat oven to 350 degrees F.
- Cut top 1/3 off of garlic head; peel away paper skin to thin layer or 2 surrounding the cloves.
- Place in small ovenproof dish; drizzle top with 2 teaspoons of olive oil.
- Cover with foil and bake in preheated oven for 70 minutes; allow to cool.
- Squeeze garlic out of the paper skin into a small bowl; set aside.
- Place half the basil in a blender; add 1/2 the extra virgin olive oil, garlic, parsley, pine nuts, salt, pepper, and the remaining basil, the other half of the oil, and pulse until blended.
- Remove mixture to a bowl; add the parmesan and juice from lemon wedge and mix well.
- Adjust salt and pepper to taste.
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5 stars