Basil and Roasted Garlic Pesto

15m
Prep Time
70m
Cook Time
1h 25m
Ready In


"Excellent on bruschetta. Is also great on pasta."

Original is 10 servings

Nutritional

  • Serving Size: 1 (41.3 g)
  • Calories 157
  • Total Fat - 14.7 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 1.6 mg
  • Sodium - 24.2 mg
  • Total Carbohydrate - 5.3 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.3 g
  • Protein - 2.4 g
  • Calcium - 69.5 mg
  • Iron - 0.8 mg
  • Vitamin C - 6.2 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Cut top 1/3 off of garlic head; peel away paper skin to thin layer or 2 surrounding the cloves.

Step 3

Place in small ovenproof dish; drizzle top with 2 teaspoons of olive oil.

Step 4

Cover with foil and bake in preheated oven for 70 minutes; allow to cool.

Step 5

Squeeze garlic out of the paper skin into a small bowl; set aside.

Step 6

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.

Step 7

Remove mixture to a bowl; add the parmesan and juice from lemon wedge and mix well.

Step 8

Adjust salt and pepper to taste.

Tips


  • Makes 1 1/4 cups

1 Reviews

Joni

We loved this pesto, and my husband said thank you for posting this for us to try. Lots of added flavor and great tasting pasta!

5.0

review by:
(20 Oct 2014)

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