Roasted garlic pesto
Updated: Jan 1
I’ve tried loads of pesto recipes before, and each one has not quite been right. I think its because most of them call for raw garlic to be used. You can use pesto in so many ways – bruschetta, on pasta, with fish and meat, the possibilities are endless. The quantities are just my personal preference – as always, feel free to chop and change this recipe to make it your own.
Ingredients (makes approx 1 small jar):
1 bulb of garlic
Small drizzle of honey
1 1/2 small basil plants
20g parmigiano reggiano
Zest of 1/2 lemon
Juice of 1/2 lemon
Small handful of toasted pine nuts (or almonds)
Salt and pepper
Preheat the oven to 200C. Wrap the bulb of garlic in some tin foil (shiny side on the inside). Pour a drizzle of olive oil and honey onto the garlic, add a pinch of salt, and wrap the foil around the garlic. Place in the oven (once up to temperature), and roast for 15-20 mins.
Once the garlic is soft and roasted, leave to cool, and peel 5 or 6 cloves. Add them into the blender.
Tear off the leaves from the basil plants and add them into a blender. Add the rest of the ingredients, into the blender. Pulse the ingredients for a few seconds at a time, until you get the desired consistency. Add in more oil to make it looser if you need. Add in more lemon juice/zest, salt and pepper according to your taste.
Keep adjusting the taste and the consistency until you are happy with it.
Very simple recipe this one, and a really nice one. I’ve used it with my Salmon and courgetti recipe, which is a great, healthy mid-week meal. Hope you like it, as always please share my Instagram account (@OTCooks_Eats) with your foodie friends and family, and give the recipe a try.