Roasted Garlic Pesto

An Italian Classic

Byrd House Guide

to

Roasted Garlic Pesto

Pesto with mushrooms background

Building a Pesto

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

garlic ready to roast macro

Roast the Garlic

Drizzle the garlic with EVOO and

roast at 375 degrees until browned

garlic ready to roast

“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!

roasted garlic and pine nuts

Process the Ingredients

Process the basil, garlic, pine nuts, salt and

Parmesan cheese with the EVOO to desired consistency

pesto in processor showing ingredients

pesto in processor

Buon Appetito!

Let's Make Some Pesto!

Ingredients

  • 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

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