Description

Here’s a twist on traditional pesto- instead of using raw garlic, use roasted garlic to make this roasted garlic pesto! It has a deeper, more complex flavor and lacks the sharp bite garlic can sometimes deliver. Use it as you would your favorite pesto!

Ingredients

Scale

2 cups packed basil leaves
1 head of garlic (12–14 cloves)
1 tablespoon lemon juice
1/4 cup olive oil
1/3 cup pine nuts (or sub other nuts)
2 tablespoons nutritional yeast OR 1/4 cup grated parmesan if not vegan
1 teaspoon salt
fresh black pepper

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Instructions

Prepare the roasted garlic. Slice the top of the garlic head, drizzle with olive oil and a pinch of salt and wrap with aluminum foil. Place in a 350* oven for 40-50 minutes until soft and caramelized.
Add all ingredients to a food processor, squeezing the roasted garlic into the mixture.
Pulse for 30-60 seconds, until a smooth texture is achieved.
Taste. Add more salt if the flavor is lacking, more lemon juice if the flavor is flat or bland, and more olive oil for a thinner consistency.

Notes

** This will keep for 7 days in the fridge. Roasted garlic pesto can also be frozen for up to 3 months!

** If you’re roasting veggies or cooking anything savory in the oven you can easily roast a clove of garlic and keep it in the foil, in the fridge for several days prior to making this.

** If vegan, omit parmesan cheese and replace with nutritional yeast.

Keywords: Pesto, Vegan Sauces, Roasted Garlic