- 1 head garlic, roasted (see video here)
- 1/2 cup extra virgin olive oil
- 4 cups fresh basil
- 2 tablespoons fresh parsley, chopped
- 1/4 cup pine nuts
- 1/4 cup parmesan cheese
- 1 tablespoon lemon juice
- Salt and pepper
Remove all of the cloves from the garlic bulb. Combine garlic, basil, olive oil, pine nuts, and parsley in a blender along with a pinch of salt and pepper—layer the ingredients in the blender to ensure even chopping. Pulse until smooth. Transfer to a bowl and mix in the cheese. Add the lemon juice and season to taste with salt and pepper.
Serve immediately over your favorite pasta, or as an appetizer on crostini.
Gersky Tip: Cut the parmesan in half and serve over cheese-stuffed tortellini.