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Roasted garlic pesto

Prep time
1 1⁄2 hours
Side dishes
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free

Adapted from the New Basics Cookbook, by Julee Rosso and Shelia Lukins.


Great stirred into mayo for an instant aioli!


15 clvgarlic
2 Tolive or sunflower oil
1⁄3 cwater


Preheat the oven to 350 degrees F. Remove the exterior papery covering from the heads of garlic, but leave the little clusters of cloves intact. Take a shallow roasting pan and brush with olive oil. Put the heads of garlic in the pan and add the remaining oil and water.

Bake until the cloves are tender and deliciously fragrant. This will likely take about 1 hour. If necessary, add more water to the pan as they cook (we don’t want them to burn or dry out!). Once they are done, remove the pan from the over and cool the garlic completely. Once it is cool, separate the cloves and pass them through a food mill or puree them in a food processor. Refrigerate, covered tightly, until ready to use. This will keep for 1-2 days.