Prep 5 mins
Cook 35 mins
This is a super simple pesto using roasted garlic. I do not add pine nuts just because I don't normally stock them and this pesto is fabulous without them! cooking time includes roasting the garlic
- Cut off the top of a whole head of garlic so most of the cloves show through the top.
- Wrap in foil and bake at 350 degrees for about 30 minutes.
- In a food processor add the roasted garlic, basil (crush in fingers as you add it), cheese and about 2 tbs oil.
- Pulse and check consistency. If its too thick add more oil.
- Enjoy over pasta!
So easy to make this delicious pesto, & the only thing not in the recipe was the lemon pepper that I used to season it slightly! Many thanks for sharing this great recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
I had extremely prolific basil this year so this is my third batch of pesto (and I could easily make one more! LOL) I could only find elephant garlic for some reason so it took about 15 minutes more to roast to perfection but that was the only real change I had to make. Since I had so much garlic I also used closer to the larger amounts of everything. I did add a little salt and pepper but otherwise found this perfect. Thanks for sharing!
I don't believe I've ever made pesto without some type of nut included in the recipe. This is really good stuff. Roasting the garlic gives a very mellow flavor to the pesto. This was used as a pizza base along with leftover Caponata. Thanks for this new pesto recipe. Made for PAC Fall 2011.