Basil and Roasted Garlic Pesto
Recipe: #9110
April 18, 2013
Categories: Sauce, Savory Sauces, Garlic, Italian, Oven Roast, Gluten-Free, Low Cholesterol, No Eggs, Vegetarian, Oil, more
"Excellent on bruschetta. Is also great on pasta."
Ingredients
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