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Ingredients

Ingredient Checklist

Directions

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  • Peel away the dry outer leaves of skin from garlic bulb. Leave skins of cloves intact. Use a knife to cut off the pointed top portion (about 1/4 inch), leaving the bulb intact but exposing the individual cloves. Place garlic bulb, cut side up, in a small covered baking dish. Drizzle olive oil over garlic; cover and set aside.

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  • Halve the sweet peppers; remove stems, membranes, and seeds. Place peppers, cut side down, on a foil-lined baking sheet. Bake the peppers and the covered garlic in a 425 degree F oven for 20 to 25 minutes or until pepper skins are bubbly and browned and garlic cloves feel soft when pressed. Set garlic aside to cool. Place peppers in a clean brown paper bag; close and let the peppers cool. Using a sharp paring knife, carefully remove the blackened skin from the peppers. Cut peppers into pieces.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Remove garlic bulb from the oil; reserve oil. Press the garlic paste from individual cloves or use the tip of a knife to remove the soft garlic paste. In a food processor bowl or blender container combine the roasted pepper pieces, garlic paste, reserved oil, cheese, pepper, and salt. Cover and process or blend using several on-off turns until smooth, stopping to scrape down the sides as necessary. Stir in the thyme.

Tips

To store, divide pesto into 1/2-cup portions and place in airtight containers. Store in the refrigerator for up to 1 week or in the freezer for up to 3 months. To serve, bring pesto to room temperature. Makes 1 cup.

Nutrition Facts

28 calories; 2 g total fat; 1 g saturated fat; 2 mg cholesterol; 75 mg sodium. 2 g carbohydrates; 0 g fiber; 2 g protein; 103 RE vitamin a; 24 mg vitamin c; 40 mg calcium; 0 mg iron;

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