Roasted Garlic and Sun-Dried Tomato Pesto
**Roasted Garlic and Sun-Dried Tomato Pesto** This pesto is a flavor bomb that will elevate any dish it touches. The roasted garlic adds a deep, savory flavor, while the sun-dried tomatoes contribute a tangy sweetness. The pine nuts and parmesan cheese add a nutty richness and umami depth, and the fresh basil provides a bright, herbaceous note. This pesto is perfect for tossing with pasta, spreading on sandwiches, or using as a marinade for chicken or fish.
The story of this pesto begins in the sun-drenched hills of Tuscany, where sun-ripened tomatoes are plucked from the vines and laid out to dry in the warm summer breeze. The tomatoes slowly lose their moisture, concentrating their flavors and developing a sweet, tangy taste. Meanwhile, in a nearby field, plump garlic cloves are harvested and roasted in a wood-fired oven until they are soft and golden brown. The roasted garlic develops a mellow, nutty flavor that pairs perfectly with the sun-dried tomatoes. Back in the kitchen, fresh basil is picked from the garden and combined with the roasted garlic, sun-dried tomatoes, pine nuts, parmesan cheese, olive oil, salt, and pepper. The mixture is then pulsed in a food processor until it is smooth and well combined. The result is a vibrant, flavorful pesto that is packed with umami and freshness. This pesto is incredibly versatile and can be used in a variety of dishes. It is perfect for tossing with pasta, spreading on sandwiches, or using as a marinade for chicken or fish. It can also be used as a dip for vegetables or crackers. No matter how you use it, this pesto is sure to add a burst of flavor to your meal.
Roasted Garlic and Sun-Dried Tomato Pesto Roasted Garlic and Sun-Dried Tomato Pesto Roasted Garlic and Sun-Dried Tomato Pesto Roasted Garlic and Sun-Dried Tomato Pesto
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 cup fresh basil leaves, packed
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1/2 cup roasted garlic cloves
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup pine nuts
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Place garlic cloves on a baking sheet and roast for 15-20 minutes, or until softened and browned.
  3. In a food processor, combine the basil, sun-dried tomatoes, roasted garlic, olive oil, pine nuts, parmesan cheese, salt, and pepper.
  4. Pulse until the mixture is well combined and smooth.
  5. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Why It Works
  • The roasting of the garlic brings out its sweetness and mellows its flavor.
  • The sun-dried tomatoes add a tangy sweetness and umami depth.
  • The pine nuts and parmesan cheese add a nutty richness and creaminess.
  • The fresh basil provides a bright, herbaceous note that balances out the other flavors.