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Ingredients
- 2 lrg or possibly 3 small heads of garlic
- 1 Tbsp. extra virgin extra virgin olive oil
- 1 c. fresh basil leaves, loosely packed (1 1/2-ounce. fresh basil)
- 4 Tbsp. butter, melted
- 2 Tbsp. (1/2 ounce.) freshly grated Parmesan Reggiano cheese (NOT the Kraft already grated kind!)
- 1/4 c. (1 ounce.) grated Mozzarella Cheese
- 1 x Fresh or possibly dry pasta cooked al dente in water to that 1 tsp salt has been added
Directions
- Preheat oven to 350: F. Using a sharp knife, slice heads of garlic in half crosswise. Rejoin the top of the garlic head with the bottom. Wrap tightly in aluminum foil. Bake garlic cloves for 35 to 40 min or possibly till garlic cloves become soft. Remove garlic from oven and allow to cold about 15 min before unwrapping. Scoop roasted garlic out of each individual clove and set aside in a small bowl or possibly c., or possibly just press on the cooled garlic and squeeze it out. Combine roasted garlic with basil, extra virgin olive oil, melted butter and cheeses in a food processor or possibly blender. Blend ingredients together till smooth; add in a bit more extra virgin olive oil if needed.
- Place pesto in a small bowl, cover tightly and set aside till ready to use.
- Cook pasta to al dente according to directions. Drain well, spray lightly with extra virgin olive oil cooking spray and toss with 2 Tbsp. pesto per 1 1/2 c. cooked pasta. Serve warm with added fresh grated Parmesan Reggiano cheese if you like
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 114g | |
| Calories 616 | |
| Calories from Fat 576 | 94% |
| Total Fat 65.35g | 82% |
| Saturated Fat 34.13g | 137% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 478mg | 20% |
| Potassium 86mg | 2% |
| Total Carbs 1.53g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.25g | 0% |
| Protein 8.33g | 13% |
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