Ingredients for Roasted Garlic Basil Pesto
- 1 cup packed blanched basil leaves
- ¼ cup toasted pine nuts
- ½ cup grated Parmesan cheese
- ½ cup roasted garlic cloves
- ¼ cup olive oil
- cups chicken broth
- 2 tablespoons lemon juice
- salt to taste
- pepper to taste
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How to Make Roasted Garlic Basil Pesto
- Preheat oven to 375°F (190°C). Slice the root end off 1 whole head of garlic. Drizzle with 1 tablespoon olive oil and wrap tightly in foil.
- Roast for 30-35 minutes, or until the garlic is extremely soft and golden brown.
- Let the roasted garlic cool slightly, then squeeze the soft cloves out of their skins.
- (Optional) Prepare an ice bath: Fill a large bowl with ice water.
- Bring a pot of salted water to a boil. Blanch 2 cups of fresh basil leaves, a handful at a time, for 2 seconds. Immediately transfer to the ice bath to stop the cooking process.
- Remove basil from ice bath, drain well in a sieve, and pat dry thoroughly with paper towels. This step helps preserve the pesto's color and flavor.
- Combine the following ingredients in a food processor or using an immersion blender: 1 cup packed blanched basil leaves, ½ cup roasted garlic cloves, ¼ cup pine nuts (toasted), ½ cup grated Parmesan cheese, ¼ cup olive oil, 2 tablespoons lemon juice, salt and pepper to taste.
- Blend until smooth and creamy, adding more olive oil if needed to reach desired consistency.
- Taste and adjust seasoning as needed. Yields approximately 1 ½ cups of pesto.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
15g
Fat
134g
Carbs
12g
