This is an awesome Pesto. I was just adding the garlic raw to my recipe, but you're right, the roasting makes all the difference. One warning though. I learned the hard way that extra extra virgin olive oil have poly phenols that can turn your recipe bitter when emulsified. I used a light olive oil and it still came out awesome. I hear you can even use grapeseed oil, but i havent tried that yet. Thanks for the recipe...my niece is going to love it for her baby shower tomorrow!
First of all, I have to say that my house smells AMAZING from the roasted garlic. I cleared off my basil plant to make this recipe and since it's the end of the season, unfortunately my plants are more light green than bright green. . .result is not as pretty pesto. I am going to use this for an appetizer (over brie) for a party Tuesday evening and I am also going to use some over ravioli for dinner tonight!
Another of DeeCooks' wonderful garlic lover's recipe! I roasted my head of garlic and I followed step 2 to the letter. I enjoyed the teensiest bit of this today on a gourmet sandwich, and shall be enjoying the rest tonight on burgers. Today's sample was enough for me to know that I'll make the time to make this again, probably doubling it so that I can have it in the freezer as and when I want it. Loved the pinenuts in this. if you love pinenuts, make sure that you include them. Another great recipe, DeeCooks, which left me not wanting to add or change a thing! Thanks for sharing it. Made for 1-2-3 Hit Wonders.
This is really good pesto! I used this as the sauce on some mini pizzas to take to a farewell party for a friend of ours. Thanks! Made for 1-2-3 Zaar Tag.
This was very good! I halved the recipe and discovered my pine nuts had gone rancid, so left them out. It was still delicious! I used half on top of a veggie burger and the other half mixed in with some whole wheat angel hair pasta. Great both ways! Thank you Dee!