Ingredients for Basil And Roasted Garlic Pesto
- 1 head Garlic
- 2 teaspoons Olive Oil
- 2 cups packed Fresh Basil Leaves
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup packed Fresh Italian Parsley
- 1/4 cup Pine Nuts
- 1/2 cup grated Parmesan Cheese
- juice of 1/2 Lemon
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
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How to Make Basil And Roasted Garlic Pesto
- Preheat oven to 350°F (175°C).
- Cut the top third off of one head of garlic.
- Peel away the papery skin to expose the garlic cloves.
- Place the garlic head in a small oven-safe dish.
- Drizzle 2 teaspoons of olive oil over the exposed garlic cloves.
- Cover with foil and bake for 70 minutes.
- Remove from oven and let cool completely.
- Once cool, squeeze the roasted garlic cloves out of their skins into a small bowl. Set aside.
- In a food processor or blender, combine 1 cup packed fresh basil leaves.
- Add 1/4 cup extra virgin olive oil, the roasted garlic, 1/4 cup packed fresh parsley, 1/4 cup pine nuts, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the remaining 1 cup of basil.
- Add the other 1/4 cup extra virgin olive oil and pulse until smooth, scraping down the sides as needed.
- Transfer the pesto to a bowl.
- Stir in 1/2 cup grated Parmesan cheese and the juice of 1/2 a lemon.
- Season with additional salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1g
Fat
11g
Carbs
1g