Pesto is a sauce that seems to be universally adored but I think the addition of roasted garlic takes things to the next level. The sauce will keep for up to a week in a sealed container in the fridge (but I doubt it will last that long!). I recommend serving it tossed with your favorite pasta, with extra cheese and pine nuts on top.
Yields: 4-6 servings; Baking Time: 40 minutes; Hands-On Time: 15 minutes
- 1 Tbsp plus 1/4 cup extra-virgin olive oil
- 2 large bulbs garlic (you want to end up with ~ 20 cloves)
- 4 oz fresh basil
- 1/2 cup toasted pine nuts
- 1/2 cup shredded parmesan cheese
- 1/4 tsp salt
- Preheat oven to 400 degrees Farenheit.
- Peel back several layers of skin from the garlic cloves; you want to reduce the amount that burns in the oven but leave enough layers intact so that the cloves are still held together.
- Slice off the tops of the garlic bulbs, exposing most of the cloves in each bulb. Place bulbs on a baking sheet, and drizzle a Tbsp of oil over the exposed garlic.
- Roast garlic for 40 minutes.
- Set roasted garlic aside. When the garlic is cool enough to handle, gently squeeze the base of each bulb and the cloves should slide right out.
- Place basil and remaining 1/4 cup oil in the bowl of a food processor and process 30 – 60 seconds, until smooth.
- Add roasted garlic, pine nuts, parmesan, and salt to the bowl and process until well-combined, scraping down the sides occasionally.
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