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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Ingredients:
10 to 15 cloves garlic, peeled and roughly chopped |
1/2 cup basil leaves, roughly chopped |
1 small sprig rosemary, leaves stripped and roughly chopped |
2 medium sage leaves, roughly chopped |
pinch chili flakes |
salt |
3/4 cup extra-virgin olive oil |
1 loaf bread |
grated parmesan, optional |
mozzarella cheese, optional |
Directions:
1. Preheat the oven to 500 degrees F.
2. In a blender, combine the garlic, basil, rosemary, sage, chili flakes, and a pinch of salt and puree. With the blender running, slowly drizzle in the olive oil.
3. Slice the bread into 1/2-inch thick slices and place on a cookie sheet. Brush with the garlic pesto. Sprinkle with Parmesan and mozzarella, if desired. Bake on the upper rack until golden brown and bubbly, about 5 to 7 minutes.
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