Roasted Garlic Pesto with a Secret Ingredient
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
35 mins
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Servings
6
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Course
Others
Roasted Garlic Pesto with a Secret Ingredient
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Roasted Garlic Pesto with a Secret Ingredient.
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Ingredients
- 1 bulb of garlic
- 50 g Parmesan Cheese
- 35 g pine nuts
- Large bunch fresh basil leaves
- handful baby spinach leaves (see notes)
- 125 ml extra virgin olive oil
- salt
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Instructions
- Pre-heat oven to 200ºC/180ºC Fan forced/Gas mark 6
- Cut the top off the garlic bulb so that the garlic is exposed but each clove is still connected to the root.
- Peel the very dry out layers of paper off the bulb of garlic.
- Cut a large square of aluminium foil and place the garlic on it.
- Gather up the sides and scrunch at the top.
- Place the garlic bulb into a large muffin tin and roast for 30 minutes.
- Remove from oven and set aside to cool.
- Place the parmesan into a food processor and whizz until well chopped. (If your food processor isn't very powerful you might want to grate the cheese by hand)
- Add the pine nuts to the cheese and whizz again.
- Squeeze the garlic out of the skins and add to the processor, pulse until you have something that resembles something between breadcrumbs and wet sand.
- Push in the fresh basil leaves, spinach then pour over the olive oil.
- Whizz the mixture until you have a thick fragrant paste.
- Taste and add salt as required.
- Pour your pesto into a jar and cover with a thin layer of oil to prevent the basil from discolouring.
Notes
- If you don't have fresh spinach then you can make the pesto without it and then add some frozen spinach when you cook the pasta.
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