Basil and Roasted Garlic Pesto
Created by Sue on April 18, 2013
- Servings: 10
- Prep Time: 15m
- Cook Time: 70m
- Recipe #9110
Ingredients
- 1 head garlic
- 2 teaspoons oil (olive oil)
- 4 cups fresh basil leaves, packed
- 1/2 cup oil (extra virgin olive oil)
- 3 to 5 sprigs fresh Italian parsley
- 1/4 cup pine nuts
- 1/4 cup parmesan cheese, grated
- Lemon wedge
- Salt (to taste)
- Black pepper (to taste)
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Cut top 1/3 off of garlic head; peel away paper skin to thin layer or 2 surrounding the cloves.
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Step 3: Place in small ovenproof dish; drizzle top with 2 teaspoons of olive oil.
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Step 4: Cover with foil and bake in preheated oven for 70 minutes; allow to cool.
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Step 5: Squeeze garlic out of the paper skin into a small bowl; set aside.
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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.
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Step 7: Remove mixture to a bowl; add the parmesan and juice from lemon wedge and mix well.
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Step 8: Adjust salt and pepper to taste.
Nutritional Facts
- 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