Roasted Garlic PestoAn Italian Classic
Byrd House Guide
Pesto is a simple recipe that delivers an amazingly rich taste across a range of dishes. Suffice it to say, the Northern Italians who invented this dish centuries ago knew their stuff.
The term “pesto” simply refers to the tradition of using a mortar and pestle to grind the pesto ingredients of basil, garlic, pine nuts, salt, Parmesan cheese and olive oil.
You could use a motor and pestle, but we have good luck with our mini food processor – the classic Sunbeam Oskar.
And, this is how we do it at the Byrd House.
“Fresh basil, garlic and Parmesan Cheese make the Pesto.”
Cut the Garlic
To prepare the garlic for roasting,
cut off the top about 1/2 inch from the stem
Roast the Garlic
Drizzle the garlic with EVOO and
roast at 375 degrees until browned
“We love Pesto with a big USDA Prime steak.”
Roast the Pine Nuts
Add 1/4 cup pine nuts to the garlic, and
roast for until brown, about 2 minutes
and be careful not to burn!
Process the Ingredients
Process the basil, garlic, pine nuts, salt and
Parmesan cheese with the EVOO to desired consistency
Let's Make Some Pesto!
- 1 cup fresh basil leaves, no stems
- 1 full garlic bulb
- 1/4 cup pine nuts
- 1/4 cup Parmeson cheese
- 1/2 tsp salt
- 1/2 cup extra virgin olive oil