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Basil and Roasted Garlic Pesto

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“Excellent on bruschetta. Is also great on pasta.”
READY IN:
1hr 25mins
SERVES:
10
YIELD:
1.25 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Cut top 1/3 off of garlic head; peel away paper skin to thin layer or 2 surrounding the cloves.
  3. Place in small ovenproof dish; drizzle top with 2 teaspoons of olive oil.
  4. Cover with foil and bake in preheated oven for 70 minutes; allow to cool.
  5. Squeeze garlic out of the paper skin into a small bowl; set aside.
  6. 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.
  7. Remove mixture to a bowl; add the parmesan and juice from lemon wedge and mix well.
  8. Adjust salt and pepper to taste.

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