Simple Roasted Garlic Pesto Recipe
It’s that time of year; when the basil is overgrown and there is nothing you can do about it, but to make pesto! Pesto, the gloriously simple condiment that is beautiful, bright green, full of flavor, so easy to make, and basically when added makes everything taste so much better. A handful of ingredients are all you need. I have a secret to making the very best pesto. The secret is to roast the garlic!
Why I love pesto!
I’m convinced that there are as many variations of pesto as there are cobblers. Not that there is a culinary connection between cobbler and pesto. I just happen to love them both! Thus the random comparison. Want a little history? The word pesto comes from the Italian word pestâ (Italian: pestare), which means to pound. Originally pesto would be made by crushing or grinding basil, garlic, Parmesan cheese, pine nuts, and olive oil together with a mortar and pestle. You can still do it that way if you want. I like to use my food processor. It’s much faster. I love to smear pesto on my avocado toast, to put a dollop in my spaghetti sauce, to mix it with mayo for the perfect condiment for your BLT. I love to simply smear it thick on crusty bread and put a beautiful slice of tomato on top with some flaky salt. Fantastico!
Homemade pesto is so easy, the first time you make it you will never want to have store-bought pesto again. Roasted garlic pesto has a depth of flavor and when added can bring so many recipes to the next level!
Gather these ingredients
How to make roasted garlic pesto
Heat oven to 350 degrees, place pine nuts on a baking sheet, place in oven for 3 minutes. The hardest thing about roasting pine nuts is waiting 3 whole minutes and not taking your eyes off these little guys, because they will burn fast. Once they start to brown, take them out and wiggle the baking sheet, so the nuts move around a bit. They will continue to brown outside of the oven.
Turn heat up to 400 on oven after taking pine nuts out. Place cloves of garlic in aluminum foil. Wrap them up all snug. Place the garlic aluminum foil ball in the oven for 30-40 minutes. Remove, unwrap and allow to cool just enough so you can handle them to take off the skins. Roasting garlic takes the sharp flavor away and gives the garlic a nutty flavor. Giving it the best flavor, that you could almost describe as sweet.
Place basil, parmesan, roasted garlic, toasted pine nuts, and lemon juice into the bowl of a food processor. Place lid on processor and process on low, as you drizzle in half of the olive oil. Process another minute, remove lid, scrape down sides, add salt and pepper. Replace the lid and continue to process drizzling the next 1/4 cup of olive into the bowl. Continue to process until the pesto is smooth. You may need to scrape down sides at least once more. Taste and add more salt and pepper to your liking.
That’s all there is to it! Using a spatula scoop out pesto into a mason jar, or another airtight container and enjoy! Below I have included tips on storage and recipe ideas. Keep reading!
Tips & Uses
- Storage: Fresh pesto will last up to 2 weeks in an airtight container in your refrigerator. To keep the vibrant green color, place a sheet of plastic wrap over the top and press it down onto pesto so that no air can get to it. You can also cover with a thin layer of olive oil to protect your delicious pesto from oxygen turning it brown.
- Freeze: If you won’t be able to use it all; the best way to keep pesto is to freeze it. Fill an ice cube tray with pesto, freeze, and when pesto is completely frozen, pop it out and store in a freezer safe container or zip-loc bag. Pesto can be stored in the freezer for up to 6 months.
- Pesto Pasta: One of my family’s favorite meals is pesto pasta with roasted or grilled chicken. Boil 1lb pasta according to box directions. Reserve 1/2 cup of pasta water before draining pasta. Drain pasta, add back into the pan. Add 1/2 cup (more if you want) of your homemade pesto to the warm pasta, stir and add a few tablespoons at a time of the pasta water it will loosen up the pesto and make a sauce. If you like spice add some red pepper flakes. Make it creamy by adding a splash or two of heavy cream. There you go, a delicious meal that is so easy.
- Caprese Pesto Pasta Salad – this is a family favorite and is so much better with homemade pesto.
- Homemade Pizza – is another great way to use pesto. Instead of red sauce use spread pesto on your unbaked crust and pile on your favorite toppings.
- Add pesto to mayonnaise for a to die for sandwich spread.
- Drizzle pesto over fresh tomatoes. Slice them and place on a platter, simply drizzle with pesto, sprinkle with grated cheese (like a sharp parmesan, or pecorino romano), and serve. Or you could make a Caprese salad with fresh mozzarella and do the same drizzle over the mozzarella. You will wow your guests!
- Add a tablespoon of your roasted garlic pesto to a simple vinaigrette for the very best salad dressing.
- Add it to cream cheese for the perfect bagel schmear.
The possibilities are endless. I hope you give this recipe a try. I would love to know your favorite use for pesto! As always your feedback is so helpful! Pin, tag, share, follow my free weekly newsletter (sometimes it’s biweekly)! XO, Sheila
Pesto
Equipment
- food processor
- airtight glass storage mason jar works great
Ingredients
- 4 cups basil leaves washed and dried
- 1/2 cup toasted pine nuts
- 1 tbsp lemon juice
- 3-5 cloves roasted garlic
- 1/2 cup parmesan cheese 4 ounces
- 1/2 cup Olive Oil
- salt and pepper to taste
Instructions
- Place first 5 ingredients in food processor, place lid on and pulse 4 or 5 times. Then turn food processor on full power and drizzle in 1/4 cup olive oil. Taste. Add salt and pepper as needed. Stop to scrape down the sides of the food processor with spatula and add the remaining 1/4 of olive oil. If pesto is too thick drizzle in more olive oil, a tablespoon at a time, until pesto is preferred consistency.
Nutrition
Is it bad that I can eat pesto with a spoon? Seriously…it is one of the most heavenly foods. Cobbler is up there too 😉
Love your pics!! Hope you are doing well!
Oh my Darlin’ you do love pesto! I have to confess to a spoon licking or two myself 😉 My husband has a bit of a garlic aversion, otherwise I would probably indulge myself more!
We love pesto and I make it in Sept (once those kids are in school!) with friends and we enjoy it all year. Last year, I added walnuts instead of pine nuts (pine nuts were just too expensive and we make a LOT of pesto) and didn’t toast them first. No one in my family could tell a difference! Your pesto looks great, Sheila! Oh, we also like a dollop while enjoying tomato soup.
OOooh a dollup on tomato soup is a great idea! See the possibilities really are endless.
Yum pesto rocks! Never made my own but a great way to use it is: take a sheet of ready made puff pastry,spread with pesto, roll up into a sausage, cut into slices, bake for 5-10 mins in a hot oven. Nice nibbles to have with drinks.
Sue, That sounds fabulous! Thanks for sharing ; D Sheila