Roasted Garlic & Red Pepper Pesto

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Roasted Garlic & Red Pepper Pesto

 

1 tablespoon olive oil

1 large garlic bulb

1 7.25 oz. jar roasted red peppers, drained

1/2 cup shredded Parmesan cheese

1/4 teaspoon fresh, cracked black pepper

1/8 teaspoon salt

2 teaspoons fresh thyme

 

Heat oven to 425 degrees. Cut off pointed top of garlic, leaving the bulb intact

but exposing the individual cloves. Line a heavy-duty baking pan with heavy-duty

foil. Place cut garlic bulb, cut side up, on foil and drizzle olive oil over

garlic. Wrap and seal garlic with foil. Bake for 25 minutes. Remove from oven,

pull back foil and cool.

Squeeze garlic past out of the indiviudal garlic cloves. Add to the paste the

olive oil that was used to roast the garlic.

Combine arlic paste and oil, roasted red peppers, cheese, black pepper and salt

to food processor bowl. Process for 15 seconds until coarsely chopped. Add thyme

and process 10 more seconds. Place in a jar with lid and refrigerate until ready

to use.

For grilled pizza, use 1/4 cup pesto on pizza crust. Yields 1 cup.