Roasted Garlic and Red Pepper Pesto
- 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.
- 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.
- 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.
From the Test Kitchen
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 (Roasted Garlic and Red Pepper Pesto)
- Per serving:
- 28 kcal ,
- 2 g fat
- (1 g sat. fat ,
- 2 mg chol. ,
- 75 mg sodium ,
- 2 g carb. ,
- 2 g pro.