After an awesome garlic harvest this year, I’ve decided to use some of it to whip up some Roasted Garlic Pesto. The roasted garlic gives this pesto an uh-mazing flavor, which tastes great over pretty much everything from pasta to chicken.
Ingredients
4 cups fresh basil leaves
1/2 cup chopped pine nuts or walnuts {I used pine nuts}
1/2 cup parmesan cheese
1 head roasted garlic {How to roast garlic}
1/2 cup olive oil
Directions
Start by roasting the garlic. Then put all ingredients into a blender or food processer and puree to desired consistency {you may have to add a little extra olive oil to make it smooth}. Season with salt to taste and you’re done.
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Michele says
I wish you lived closer…I can’t give enough Basil away! My two plants are massive 3′ high and wide. Just gracious…no clue how to use it all since we aren’t pesto people!
Mavis Butterfield says
Oh my word! I wish my plants would get that big, you are soooo lucky.
Michele says
I leaned how to prune it and did so every other day as this was the best growing thing left in my otherwise sad little summer garden. So it got a lot of attention. I just let them go to bloom though for the honey bees still floating around Texas. Put up a post online trying to find takers for some! lol. I’ll have to send you a pic. They are HUGE in my opinion.
Kathy says
I’ve made this and it is fantastic! But I use culinary roasted hemp seed and not walnuts or pine nuts as I am allergic to tree nuts. I also omit the salt as the hemp seeds are roasted with sea salt and add enough to the pesto. It also has a nutty flavor and adds that bit of “oomph to it as well. This over angel hair pasta is an amazing meal.
Geo D says
WOW!! That pesto looks so good! I wish there was scratch N sniff computer screens. I’m going to have to make this after our next trip to the store. Thx for the recipe.