Roasted Garlic Basil Pesto Recipe
A vibrantly fresh basil pesto that's taken to the next level with the addition of roasted garlic, adding incredible depth of flavor and velvety smoothness. The roasting mellows the garlic into sweet, nutty richness that perfectly complements the bright basil. An easy way to elevate this classic sauce.
Ingredients
- 2 cups fresh basil leaves, packed
- 1 head garlic
- ½ cup pine nuts
- ¼ cup grated parmesan cheese
- ¼ cup grated romano cheese
- ½ cup extra virgin olive oil
- 2 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Roast the garlic: Cut off top ¼ of garlic head to expose cloves. Drizzle with olive oil and wrap in parchment paper first, the wrap in foil. Roast at 400°F for 30-40 mins until cloves are soft and golden brown.
- Allow roasted garlic to cool slightly then squeeze 3-4 cloves out of skins into a food processor.
- Add basil, pine nuts, cheeses, olive oil, lemon juice, salt and pepper to the food processor.
- Pulse until mixture is well combined but still has some texture, scraping down sides as needed.
- Taste and adjust seasoning as desired (more salt, pepper, lemon, etc.)
- Use immediately tossed with hot pasta. Or, allow this fresh pesto sauce to cool completely then transfer to an airtight container. Top with a thin layer of olive oil to prevent browning and refrigerate for 5-7 days.
Notes
Yield: ~1 ½ cups pesto
Serving Size: 2 tablespoons
Servings: 6
Serving Size: 2 tablespoons
Servings: 6
- Most of the fat comes from olive oil and pine nuts, while protein is primarily from the Parmesan and Romano cheeses.
- Roasting garlic adds flavor without significantly affecting calories.
- Nutrition may vary slightly depending on the size of basil leaves, garlic, and cheeses used.
- For a lower-calorie version, reduce olive oil slightly or substitute part with water or lemon juice.
- For lower sodium, reduce the added salt or use a lower-sodium Parmesan/cheese alternative.
- Roasting the garlic adds a rich, nutty flavor to the pesto that sets it apart from other recipes.
- Using a mix of Parmesan and Romano cheeses provides a deeper, more complex flavor profile.
- Toast nuts for deeper flavor
- Add 1-2 tablespoon pasta water to thin out pesto if too thick
- Freeze pesto in ice cube trays for easy portioning
- Substitute walnuts or pecans for pine nuts
- Add sun-dried tomatoes, roasted red peppers or artichokes
- Use a mix of basil and parsley or arugula
Nutrition
Serving: 2tablespoonCalories: 274kcalCarbohydrates: 4gProtein: 6gFat: 27gSaturated Fat: 6gSodium: 230mgFiber: 1gSugar: 0.5g
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