Roasted Garlic and Basil Pesto
Mellow roasted garlic cloves blended with fresh basil and extra virgin olive oil.
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Ingredients
- 2 whole Garlic heads
- 3 cups Fresh basil leaves
- 3/4 cup Extra virgin olive oil
- 1/2 cup Pine nuts
- 1/2 cup Parmigiano-Reggiano, freshly grated
- 2 tablespoons Pecorino Romano, freshly grated
- 1 teaspoon Lemon juice(optional)
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper
- 1 pinch Red pepper flakes(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Cut the tops off the garlic heads to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft.
- 2
While the garlic roasts, lightly toast the pine nuts in a dry skillet over medium heat for 3-5 minutes until golden and fragrant.
- 3
Once the garlic is cool enough to handle, squeeze the softened cloves out of their skins into a small bowl and mash into a paste.
- 4
In a food processor, pulse the toasted pine nuts, roasted garlic paste, and sea salt until a coarse crumb forms.
- 5
Add the fresh basil leaves and pulse several times. Do not over-process or the heat from the blades will wilt the basil.
- 6
With the processor running on low, slowly drizzle in the extra virgin olive oil in a steady stream until the mixture is emulsified and smooth.
- 7
Transfer the mixture to a bowl and stir in the grated Parmigiano-Reggiano and Pecorino Romano by hand.
- 8
Season with black pepper, lemon juice, and red pepper flakes to taste, then serve immediately or store with a thin layer of oil on top.
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