Roasted Garlic and Fresh Basil Pesto with Pasta
 
2 large  or 3 small heads of garlic
1 Tbsp  extra virgin olive oil
1 cup  fresh basil leaves, loosely packed (1 1/2-oz. fresh basil)
4   tablespoons butter, melted
2 Tbsp  (1/2 oz.) freshly grated parmesan reggiano cheese (not the
  kraft already grated kind!)
1/4 cup  (1 oz.) grated mozzarella cheese
  fresh or dry pasta cooked al dente in water to which 1 tsp salt has been
  added
 
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 minutes or until 
garlic cloves become soft. remove garlic from oven and allow to cool about 
15 minutes before unwrapping. scoop roasted garlic out of each individual 
clove and set aside in a small bowl or cup, or just press on the cooled 
garlic and squeeze it out. combine roasted garlic with basil, olive oil, 
melted butter and cheeses in a food processor or blender. blend 
ingredients together until smooth; add a bit more olive oil if needed. 
place pesto in a small bowl, cover tightly and set aside until ready to 
use. 
 
cook pasta to al dente according to directions. drain well, spray lightly 
with olive oil cooking spray and toss with 2 tablespoons pesto per 1 1/2 
cups cooked pasta. serve hot with added fresh grated parmesan reggiano 
cheese if desired 
 
 
-- 
(ID: 11174) Mirror: rec.food.recipes: Fri, Aug 22, 2003


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