Basil And Roasted Garlic Pesto Recipes

ROASTED GARLIC PESTO

Roasted Garlic Pesto image

Roasting garlic mellows its sharp flavor and is a great way to use up extra heads of garlic hiding in your pantry. Mix it with nuts, fresh basil, Parmesan cheese, and lemon and you get a pesto that's perfect for pasta.

Provided by April @ Girl Gone Gourmet

Categories Sauces

Time 35m

Number Of Ingredients 8

Ingredients

1 head of garlic
1 teaspoon olive oil
2-3 cups fresh basil leaves
1/2 cup pine nuts (see note)
1/2 cup grated Parmesan cheese
Juice from 1/2 a lemon
1 teaspoon salt
1/3 cup extra virgin olive oil

Steps:

Remove the loose papery stuff from the outside of the garlic. Slice the top of the garlic off, enough so the tops of the cloves are exposed. Place the whole head of garlic on a piece of tin foil, drizzle 1 teaspoon of olive oil over the top, and pull the tin foil up around it and twist close. There are two ways to roast the garlic:
Preheat the grill to medium-high heat. Place the wrapped garlic directly on the grill, close the lid, and roast for 30 minutes.
Once the garlic is cool enough to handle, squeeze it to extract the roasted cloves. Place the roasted garlic, basil, pine nuts, salt, lemon juice and Parmesan cheese in a blender or food processor. Pulse a few times to chop and mix the ingredients. With the machine running, slowly add 1/3 cup of olive oil. Check for salt and add additional, if necessary. Makes approximately 1 cup.

Nutrition Facts : ServingSize 1/6 of recipe, Calories 217 calories, Sugar 0.3g, Sodium 473.7mg, Fat 20.2g, SaturatedFat 3.1g, UnsaturatedFat 16.2g, TransFat 0g, Carbohydrate 7.2g, Fiber 1.6g, Protein 4.6g, Cholesterol 1.3mg

SIMPLE GARLIC AND BASIL PESTO

Simple Garlic and Basil Pesto image

This recipe is something that you can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells. Once I start making this, the orders from friends and family keep coming in. For best taste, pesto should be heated up in the meal it's being prepared with.

Provided by FUZZYGREENMONKEY

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian

Time 15m

Yield 12

Number Of Ingredients 7

Ingredients

3 cups chopped fresh basil
1 cup extra virgin olive oil
½ cup pine nuts
⅛ cup Brazil nuts
⅔ cup grated Parmesan cheese
2 tablespoons minced garlic
½ teaspoon chili powder

Steps:

Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 1.9 g, Cholesterol 3.9 mg, Fat 23.9 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 70 mg, Sugar 0.3 g

BASIL AND ROASTED GARLIC PESTO

Basil and Roasted Garlic Pesto image

Make and share this Basil and Roasted Garlic Pesto recipe from Food.com.

Provided by PalatablePastime

Categories Sauces

Time 1h25m

Yield 1 1/4 cups, 10 serving(s)

Number Of Ingredients 10

Ingredients

1 head garlic
2 teaspoons olive oil
4 cups fresh basil leaves, packed
1/2 cup extra virgin olive oil
3 -5 sprigs fresh Italian parsley
1/4 cup pine nuts
1/4 cup parmesan cheese
lemon wedge
salt (to taste)
black pepper (to taste)

Steps:

Preheat oven to 350 degrees F.
Cut top 1/3 off of garlic head; peel away paper skin to thin layer or 2 surrounding the cloves.
Place in small ovenproof dish; drizzle top with 2 teaspoons of olive oil.
Cover with foil and bake in preheated oven for 70 minutes; allow to cool.
Squeeze garlic out of the paper skin into a small bowl; set aside.
Place half the basil in a blender; add 1/2 the extra virgin olive oil, garlic, parsley, pine nuts, salt, pepper, and the remaining basil, the other half of the oil, and pulse until blended.
Remove mixture to a bowl; add the parmesan and juice from lemon wedge and mix well.
Adjust salt and pepper to taste.

Nutrition Facts : Calories 150.5, Fat 14.9, SaturatedFat 2.2, Cholesterol 2.2, Sodium 40.4, Carbohydrate 3.3, Fiber 0.9, Sugar 0.3, Protein 2.2

ROASTED GARLIC BASIL PESTO

Roasted Garlic Basil Pesto image

I developed this for a local contest and won! The roasting of the garlic and pine nuts is what does it. It makes a nuttier, mellow pesto without the raw garlic taste. My daughter and her friends like this better, too ....of course they're all kindergarten... :) but our friends from Italy approve too. (And dang, they are picky! But I love cooking for them :) Blanching the basil is optional, but recommended if you want to keep it for a bit or freeze it. (Mmmm....taste of summer in the dead of January....) I like to use this for chicken and pasta and maybe some pesto bread the next day, stirred into risotto,....you know the possibilities are endless!

Provided by DeeCooks

Categories Sauces

Time 45m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

4 cups fresh basil leaves, packed, washed well
1/2 cup pine nuts, toasted until golden, cooled, and chopped
1/2 cup parmesan cheese, freshly grated (REAL parmagiana makes the biggest difference...)
1 head garlic (yes, HEAD, not clove!)
1/2 cup extra virgin olive oil (more or less)
chicken broth, if necessary, to thin to desired consistency

Steps:

Slice the root end off the garlic and brush with some olive oil Roast garlic, wrapped in foil at 375 for about half an hour. It should be extremely soft and golden brown. Squeeze all the garlic from the cooled head to add to the recipe. (You can also just peel garlic and slowly saute in olive oil until golden.)
OPTIONAL STEP--- Have ready a bowl of ice water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry. This prolongs the life of the pesto sauce and makes it better for freezing.
In a food processor or with an immersion blender, purée basil with remaining ingredients until smooth and season with salt and pepper. Makes about a cup and a half -- .

Nutrition Facts : Calories 1759.7, Fat 169.8, SaturatedFat 27, Cholesterol 44, Sodium 785, Carbohydrate 38.1, Fiber 10.4, Sugar 4, Protein 36.6

BASIL & BLACK GARLIC PESTO RECIPE - (4.1/5)

Basil & Black Garlic Pesto Recipe - (4.1/5) image

Provided by shauna

Number Of Ingredients 6

Ingredients

3 C. Fresh Basil Leaves
1/2 C. Toasted Walnuts Or Pine Nuts
1/2 C. Grated Parmesan Cheese
9 Cloves (1 Head ) Black Garlic
1 tsp. Red Pepper Flakes
3/4 C. Extra Virgin Olive Oil

Steps:

Add all ingredients except the olive oil to the bowl of a food processor & let it run till the ingredients have been thoroughly mixed & puréed. Then, with the motor running, slowly drizzle in the olive oil.

GARLIC SCAPE PESTO

Garlic Scape Pesto image

Garlic scapes, the curled flower from the top of a garlic plant, are abundant at farmers markets and CSAs (community supported agriculture shares) in spring and make an easy, fragrant pesto that can be spread on bread or crackers, put on pasta, used with fish, and as a substitute for garlic, onion, or scallions! Add to sandwiches, pasta, lamb, and fish dishes. Tastes great mixed with mayo.

Provided by amandajo

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 10m

Yield 28

Number Of Ingredients 5

Ingredients

1 pound garlic scapes, cut into 2-inch pieces
1 ¼ cups grated Parmesan cheese
1 cup olive oil
1 tablespoon lemon juice
ground black pepper to taste

Steps:

Blend the garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.

Nutrition Facts : Calories 108 calories, Carbohydrate 5.6 g, Cholesterol 3.1 mg, Fat 8.8 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 57.5 mg, Sugar 0.3 g

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