Basil and Roasted Garlic Pesto |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Excellent on bruschetta. Is also great on pasta. Ingredients:
1 head garlic |
2 teaspoons olive oil |
4 cups fresh basil leaves, packed |
1/2 cup extra virgin olive oil |
3 -5 sprigs fresh italian parsley |
1/4 cup pine nuts |
1/4 cup parmesan cheese |
lemon wedge |
salt (to taste) |
black pepper (to taste) |
Directions:
1. Preheat oven to 350 degrees F.
2. Cut top 1/3 off of garlic head; peel away paper skin to thin layer or 2 surrounding the cloves.
3. Place in small ovenproof dish; drizzle top with 2 teaspoons of olive oil.
4. Cover with foil and bake in preheated oven for 70 minutes; allow to cool.
5. Squeeze garlic out of the paper skin into a small bowl; set aside.
6. Place half the basil in a blender; add 1/2 the extra virgin olive oil, garlic, parsley, pine nuts, salt, pepper, and the remaining basil, the other half of the oil, and pulse until blended.
7. Remove mixture to a bowl; add the parmesan and juice from lemon wedge and mix well.
8. Adjust salt and pepper to taste.
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