Roasted Garlic and Red Pepper Pesto

Recipe by nonnie4sj
READY IN: 1hr 45mins
YIELD: 1 cup




  • Peel away dry outer skin from garlic head.
  • Leave skins of garlic cloves intact.
  • Cut off pointed top portion with a knife, leaving the head intact but exposing the individual cloves.
  • Place garlic head, cut side up, in small baking dish.
  • Drizzle with oil; cover and set aside.
  • Halve the sweet peppers; remove stem, membranes and seeds.
  • Place peppers, cut sides down, on foil lined baking sheet.
  • Bake peppers and covered garlic in a 425 oven 20-25 minutes or until pepper skins are bubbly and blackened.
  • Remove peppers.
  • Place peppers in a clean brown paper bag and seal.
  • Let stand 20-30 minutes or until peppers are cool enough to handle.
  • Continue baking garlic 20-35 minutes more until garlic cloves feel soft when pressed.
  • Set garlic aside to cool.
  • Using a sharp knife, carefully peel peppers.
  • Cut peppers into pieces.
  • Remove garlic head from oil, reserve oil.
  • Press to remove garlic paste from the individual cloves.
  • In food processor bowl or blender container combine roasted pepper pieces, garlic paste, reserved oil, Asiago or Parmesan cheese, black pepper and salt.
  • Cover and process with several on-off turns until smooth.
  • When necessary, stop food processor or blender and use a rubber scraper to scrape the side of bowl or container.
  • Stir in thyme.
  • To store, place in airtight container and store in refrigerator up to 1 week or in the freezer up to 3 months.
  • To serve, bring pesto to room temperature.