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Roasted Garlic Pesto

  • Author: Adriana
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: ~1 cup
  • Category: Recipes, Sauces
  • Method: Oven
  • Cuisine: Italian


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!


  • 2 cups packed basil leaves
  • 1 head of garlic (1214 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


  1. 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. 
  2. Add all ingredients to a food processor, squeezing the roasted garlic into the mixture.
  3. Pulse for 30-60 seconds, until a smooth texture is achieved.
  4. 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.


** 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