Roasted Garlic Basil Pesto Recipes

ROASTED GARLIC PESTO

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.

BASIL AND ROASTED GARLIC PESTO

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.

ROASTED GARLIC BASIL PESTO

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 -- .

SIMPLE GARLIC AND BASIL PESTO

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.

BASIL PESTO

Steps:

• Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
• Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

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

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.