Roasted Garlic Pesto


  1. Slice off the top of the garlic bulb, rub with oil and wrap it in foil. Roast in 350 degree oven for 45 minutes to an hour. Remove and set aside.
  2. Place pine nuts and half of the Parmesan in a food processor and pulse 4 or 5 times.
  3. Remove the garlic from the foil and squeeze the pulp out of the cloves into the food processor.  Add the basil leaves and pulse 3 or 4 more times. Add the remaining Parmesan and the rest of the oil and pulse 4 times or until smooth.


  • 2 cups basil, leaves, fresh, firmly packed, chopped
  • 1 garlic, bulb(s), large
  • 1/2 cup Piancone® Oil, Olive
  • 4 oz pine nuts
  • West Creek® Salt, to taste