Roasted Garlic Basil Pesto

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 4 cups fresh basil leaves, packed, washed well
• 1/2 cup pine nuts, toasted until golden, cooled, and chopped
• 1/2 cup parmesan cheese, freshly grated (real parmagiana makes the biggest difference...)
• 1 head garlic (yes, head, not clove!)
• 1/2 cup extra virgin olive oil (more or less)
• chicken broth, if necessary, to thin to desired consistency

Recipe

• 1 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.)
• 2 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.
• 3 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 -- .