Roasted Garlic Pesto Recipe

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Roasted Garlic Pesto
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Ingredients:

  • 2 tbsp brandy
  • 1/4 cup currants
  • 8 bulb garlic
  • 3/4 cup chicken broth

Directions:

  1. Preheat oven to 400 degrees. In a small bowl, combine brandy and currants, set aside. Place garlic cloves on baking sheet (or shallow Pyrex dish) with the chicken broth. Place sheet on the top rack of the oven and roast for 30 minutes, or until tender and golden, stirring occasionally. In a blender or food processor, combine roasted garlic and remaining liquid, currants and oil. Puree. Scrape into a covered container and refrigerate until needed. Variation:use plum mash instead of the currants: the left over pulp after steaming purple plums for juice. This makes it very tangy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 302.95 Kcal (1268 kJ)
Calories from fat 179.64 Kcal
% Daily Value*
Total Fat 19.96g 31%
Sodium 650.13mg 27%
Potassium 315.03mg 7%
Total Carbs 11.84g 4%
Sugars 2.2g 9%
Dietary Fiber 1.6g 6%
Protein 1.72g 3%
Vitamin C 31.3mg 52%
Iron 0.8mg 4%
Calcium 63.3mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.4
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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