Roasted Garlic Basil Pesto Food

ROASTED GARLIC BASIL PESTO POTATOES WITH ARUGULA FROM OH SHE GLOWS EVERYDAY

Steps:

• Preheat the oven to 400°F (200°C). Line an extra-large baking sheet (15 by 21 inches/38 by 53 cm) with parchment paper.
• Make the potatoes Place the potatoes on the baking sheet and toss with the olive oil until thoroughly coated. Spread the potatoes into an even layer. Season with a couple of pinches of salt and pepper.
• Make the roasted garlic Slice the top off the garlic bulb so all the individual garlic cloves are trimmed. Place garlic bulb on a square of aluminum foil (about 8 inches/20 cm square) and drizzle the top of the cloves with the olive oil. Wrap the garlic bulb entirely in the foil and place it on the baking sheet with the potatoes.
• Roast the potatoes and garlic for 20 minutes, then remove pan from the oven and flip the potatoes with a spatula. Return the potatoes and garlic to the oven and continue roasting for 15 to 20 minutes more, until the potatoes are golden and fork-tender.
• Make the pesto In a food processor, combine the pesto ingredients and process until mostly smooth, stopping to scrape down the bowl as necessary. Keep the pesto in the processor because we will add the roasted garlic as the final step.
• Remove the potatoes and garlic from the oven. Carefully unwrap the garlic bulb and let cool for 5 to 10 minutes, until it's cool enough to handle.
• Turn off the oven and return the potatoes to the oven with the door ajar so they stay warm. (You can also put the potatoes into an oven-safe casserole dish so the dish stays warm when serving.) Squeeze the roasted garlic cloves out of the bulb. You should have about 2 packed tablespoons (30 mL) of roasted garlic. Add it into the food processor with the pesto. Process until mostly smooth-you can add a touch more oil if necessary to get it going.
• Assemble the salad This is the important part where you need to act fast; I like to assemble the salad very quickly so that it's warm when I serve it. Grab a large serving bowl and place the arugula in the bottom of the bowl. You can break it up into smaller pieces with your hands a bit. Then, remove the potatoes from the oven and quickly place them into the serving bowl on top of the arugula. Toss the potatoes and arugula with the pesto until thoroughly combined. Taste and season with salt and pepper. Sometimes I add another drizzle of lemon juice if I feel like the dish needs more acidity. Sprinkle on the hemp hearts and serve immediately.

SHRIMP WITH ROASTED GARLIC PESTO PASTA

Steps:

• Preheat oven to 375 degrees F.
• Place garlic cloves in a single layer in a small baking dish. Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 45 minutes, until golden brown and fork-tender. Meanwhile, in another baking dish, toss tomatoes with enough oil to coat. Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes.
• Strain garlic cloves and set aside in a small bowl, reserving infused oil separately. In a blender, add the roasted tomatoes, roasted garlic, Parmesan, and basil. Pulse until combined. While machine is running, drizzle in 1/2 cup olive oil until pesto comes together. Season with 1 1/2 teaspoons of salt. Remove to a bowl, cover with plastic wrap and reserve.
• Bring a large pot of salted water to a boil over medium heat. Add the linguine and cook until al dente. Drain.
• Meanwhile, heat a saute pan over medium-high heat. Add 2 tablespoons of the garlic oil. Season the shrimp with salt and pepper and saute until the shrimp turn pink and is cooked through.
• In a large bowl add the linguine and some of the pesto. Toss to coat and top with the shrimp. Garnish with toasted pine nuts and serve.
• Note: There will be leftover pesto.

ROASTED GARLIC PESTO

Steps:

• Remove the loose papery stuff from the outside of the garlic. Slice the top of the garlic off, enough so the tops of the cloves are exposed. Place the whole head of garlic on a piece of tin foil, drizzle 1 teaspoon of olive oil over the top, and pull the tin foil up around it and twist close. There are two ways to roast the garlic:
• Preheat the grill to medium-high heat. Place the wrapped garlic directly on the grill, close the lid, and roast for 30 minutes.
• Once the garlic is cool enough to handle, squeeze it to extract the roasted cloves. Place the roasted garlic, basil, pine nuts, salt, lemon juice and Parmesan cheese in a blender or food processor. Pulse a few times to chop and mix the ingredients. With the machine running, slowly add 1/3 cup of olive oil. Check for salt and add additional, if necessary. Makes approximately 1 cup.

BASIL PESTO

Steps:

• Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
• If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
• If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

BASIL PESTO

Steps:

• Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
• Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

SIMPLE GARLIC AND BASIL PESTO

Steps:

• Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

ROASTED COD WITH BASIL PESTO & GARLIC BREADCRUMBS

Steps:

• Heat the oven to 450°F. Spread the tomato slices on a large plate and season with 1/4 tsp. salt and a few grinds of black pepper. Heat a large sauté pan over medium heat for 1 minute. Pour in the olive oil, add the breadcrumbs, and season with 1/4 tsp. salt. Cook, stirring, until the breadcrumbs start to turn a light golden brown, about 4 minutes. Add the garlic and continue to cook, stirring, for another 1 minute. Transfer to a bowl.
• Set the fish on a large rimmed baking sheet lined with foil. Season with salt and pepper. Divide the pesto evenly over the fish and top each with two or three tomato slices and the breadcrumbs. Roast until the fish is opaque on the sides and starts to flake, about 10 minutes. Serve immediately.

ROASTED GARLIC BASIL PESTO

Steps:

• Slice the root end off the garlic and brush with some olive oil Roast garlic, wrapped in foil at 375 for about half an hour. It should be extremely soft and golden brown. Squeeze all the garlic from the cooled head to add to the recipe. (You can also just peel garlic and slowly saute in olive oil until golden.)
• OPTIONAL STEP--- Have ready a bowl of ice water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry. This prolongs the life of the pesto sauce and makes it better for freezing.
• In a food processor or with an immersion blender, purée basil with remaining ingredients until smooth and season with salt and pepper. Makes about a cup and a half -- .

FAVORITE BASIL PESTO

Steps:

• In a small dry skillet, toast the nuts over medium high heat, stirring constantly, for about 2 to 3 minutes. Remove the nuts to a bowl and allow them to cool slightly. (This step is optional, but brings out a more robust flavor in the nuts.)
• In food processor**, combine the nuts, cheese, and peeled garlic. Process until finely ground, 20 to 30 seconds.
• Add the basil, lemon juice and kosher salt. Turn on the food processor and gradually pour in the olive oil. Once combined, turn off the food processor. Blend in a bit more olive oil if desired, to achieve a looser texture. Stores for about 1 week in the refrigerator and several months frozen.

BASIL PESTO

Steps:

• In a blender or food processor, combine garlic, salt and pine nuts; cover and process until finely chopped. Add basil and olive oil; puree until smooth. Add cheese and process just until combined. Serve with pasta or grilled meats of vegetables.

BASIL AND ROASTED GARLIC PESTO

Steps:

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

GARLIC ROASTED CAULIFLOWER STEAKS WITH BASIL OIL

Steps:

• Bring a pot of water to boil. While that is heating, make an ice bath by filling a large bowl with water and ice.
• Add the fresh basil to the boiling water and cook for 1 minute. Immediately remove the basil with a slotted spoon and place it in the ice water. This process blanches the basil to bring the color to life and remove the overly grassy taste.
• Thoroughly dry the basil with a tea towel.
• In a blender, puree the basil and oil until smooth.
• Preheat your oven to 400°F and line a baking sheet with parchment paper.
• Remove the outer green leaves from the cauliflower and trim the stem to make it flat, but leave as much intact as possible.
• Place the cauliflower stem side down, and cut in half (starting at the top of the florets, and cutting through the stem at the bottom) with a large knife. Cut two 1½-inch "steaks" from each half, so you end up with 4 "steaks." Any remaining florets can also be roasted.
• Place the cauliflower "steaks" on your prepared baking sheet.
• In a small bowl, whisk together the olive oil, lemon juice, garlic, flakes, salt, black pepper, and crushed pepper or paprika.
• Brush half of the olive oil mixture over the tops of the cauliflower steaks. Flip the "steaks," and brush with the remaining olive oil mixture.
• Roast the cauliflower for 15 minutes. Gently flip each "steak" and continue roasting until browned, about 15 to 20 minutes.
• Serve topped with the basil oil. Optionally garnish with parsley.

BASIL & BLACK GARLIC PESTO RECIPE - (4.1/5)

Steps:

• Add all ingredients except the olive oil to the bowl of a food processor & let it run till the ingredients have been thoroughly mixed & puréed. Then, with the motor running, slowly drizzle in the olive oil.

BASIL PESTO

Steps:

• Put the basil, garlic, salt and 2 or 3 grinds of pepper in a food processor and process until the basil and garlic are finely chopped, about 15 seconds.
• With the machine runing, pour 1/4 cup of the olive oil down the feed tube in a slow, steady stream.
• Turn off the processor and add the Parmigiano.
• Process until the cheese is incorporated, about 20 seconds.
• With the machine running, slowly add the remaining 1/4 cup oil.
• Add the nuts and pulse until they're coarsely chopped.

GARLIC SCAPE AND BASIL PESTO

Steps:

• Gather the ingredients.
• Add the garlic scapes, basil, and kosher salt to a food processor or blender .
• Pulse a couple of times to achieve a rough mixture.
• Slowly start adding 1/2 cup of the olive oil.
• Stop processing and scrape down the sides of the bowl with a rubber spatula.
• The texture of the final pesto is up to personal taste. If the sauce seems too thick for your preference, add 2 tablespoons of olive oil at a time and check again for your ideal consistency.
• Once a smooth paste has been achieved, add 1/2 cup of the Parmesan cheese and process until completely mixed in. Taste for seasonings.
• Add the remaining cheese if you'd like a thicker and more savory paste, or leave as is if you're happy with the flavor and consistency so far.
• Add the pine nuts and process at low speed until the nuts are roughly chopped and fully mixed in. The coarse nuts give the pesto a great texture.
• Place the pesto in a serving bowl and refrigerate until ready to use. Top with a thin layer of olive oil and place in an airtight container if you're not consuming it right away.