Roasted Garlic Walnut Pesto

garlic walnut pesto

1/2 cup toasted walnuts*
1 whole head of garlic, roasted**
2 cups of basil leaves
1 T. lemon juice
1/4 cup olive oil
1/8 teaspoon salt
pinch of black pepper

Process walnuts, garlic, salt and pepper in food processor until resembles large crumbs.
Add basil and lemon juice. Pulse. With processor running, stream in olive oil. Scrape down sides and process until combined. Taste for need of additional salt.

*Toasted walnuts: Preheat oven to 350 degrees. Toast walnuts on cookie sheet in oven for 8-10 minutes, until lightly browned and fragrant. Let cool to room temperature. I like to always do this with my walnuts, really brings out their flavor!

**Roasted Garlic: Preheat the oven to 400 degrees F. Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes. Squeeze out roasted cloves into your recipe and discard skins.roasted garlic

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