Roasted Garlic Walnut Pesto for Freezing
Ingredients8 h 55 m servings 264 cals
- Preheat oven to 450 degrees F (230 degrees C).
- Break garlic cloves off the bulb, but leaving in the peels. Place cloves in a square of foil. Drizzle about 1 tablespoon olive oil over cloves; season with salt and black pepper. Fold foil into a packet with the seams facing up to avoid leakage.
- Bake in the preheated oven, checking every 10 to 15 minutes, until garlic is soft, 30 to 40 minutes. Let cool.
- Heat walnuts in a skillet over medium heat; cook and stir constantly until fragrant and toasted, about 5 minutes. Remove from heat and cool.
- Bring a large pot of lightly salted water to a boil. Pour ice water in a large bowl and set aside. Drop a handful of basil into the boiling water for 2 seconds; remove with a slotted spoon and transfer to the ice water. Repeat with remaining basil. Drain basil from the ice water and squeeze out as much moisture as possible.
- Squeeze garlic to release from the peels and place in a food processor. Add toasted walnuts, basil, and 1 cup olive oil; season with salt and black pepper. Blend in the food processor, scraping sides a few times, until smooth.
- Pour pesto into 1 to 2 ice cube trays; freeze until completely solid, 8 hours or overnight. Pry pesto cubes from the ice cube tray and store in a freezer bag.
- Cook's Note:
- Your ice cube tray will smell like pesto, so run through dishwasher.
- When serving pesto, add freshly grated Parmigiano-Reggiano cheese and a squeeze of lemon.
Per Serving: 264 calories; 26.5 g fat; 5.2 g carbohydrates; 3 g protein; 0 mg cholesterol; 8 mg sodium. Full nutrition
ReviewsRead all reviews 4
The frozen cubes are very handy for later use. At first, I though the amount of oil would be excessive, but after considering there was no cheese in the recipe, it made sense. I added plenty o...
This was easy to make and I have had rave reviews when using it in pasta and other delicious recipes.