Basil And Roasted Garlic Pesto

1. Preheat oven to 350 degrees F.

2. Cut top 1/3 off of garlic head; peel away paper skin to thin layer or 2 surrounding the cloves.

3. Place in small ovenproof dish; drizzle top with 2 teaspoons of olive oil.

4. Cover with foil and bake in preheated oven for 70 minutes; allow to cool.

5. Squeeze garlic out of the paper skin into a small bowl; set aside.

6. Place half the basil in a blender; add 1/2 the extra virgin olive oil, garlic, parsley, pine nuts, salt, pepper, and the remaining basil, the other half of the oil, and pulse until blended.

7. Remove mixture to a bowl; add the parmesan and juice from lemon wedge and mix well.

8. Adjust salt and pepper to taste.

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Nutrient	Quantity
Total fats	33.0899 g
Protein	12.8112 g
Carbohydrates	13.4063 g
Energy	385.1675 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.139 g
Water	4.2469 g
Aspartic acid	0.4545 g
Calcium, Ca	170.92 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1364 g
Lutein + zeaxanthin	3.5175 g
Fiber, total dietary	1.3118 g
Fatty acids, total saturated 22:0	0.0346 g
Carotene, beta	8.4875 g
Niacin	1.5416 mg
Vitamin A, RAE	8.3375 g
Arginine	0.8334 g
Riboflavin	0.0899 mg
Tocopherol, beta	0.0099 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0378 g
Fatty acids, total saturated 20:1	0.3135 g
Glutamic acid	1.0117 g
Sodium, Na	231.365 mg
Fatty acids, total saturated 16:1 undifferentiated	0.141 g
Total lipid (fat)	33.0899 g
Manganese, Mn	3.0209 mg
Fructose	0.0236 g
Proline	0.2301 g
Fatty acids, total saturated 16:0	2.3633 g
Fatty acids, total saturated 8:0	0.0112 g
Sucrose	1.1644 g
Choline, total	22.6355 mg
Sugars, total	1.5416 g
Serine	0.2875 g
Fatty acids, total saturated 10:0	0.0253 g
Fatty acids, total saturated 18:0	0.7661 g
Vitamin B-6	0.0887 mg
Selenium, Se	9.3222 g
Ash	2.1991 g
Fatty acids, total saturated 18:1 undifferentiated	12.7228 g
Pantothenic acid	0.1235 mg
Phenylalanine	0.1824 g
Beta-sitosterol	44.55 mg
Copper, Cu	0.4598 mg
Betaine	0.144 mg
Thiamin	0.1388 mg
Retinol	7.8 g
Methionine	0.0897 g
Iron, Fe	2.9678 mg
Carbohydrate, by difference	13.4063 g
Phosphorus, P	338.6525 mg
Folate, total	16.565 g
Tocopherol, gamma	3.8378 mg
Fatty acids, total saturated 4:0	0.0324 g
Alanine	0.2348 g
Cholesterol	4 mg
Valine	0.2406 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.1191 g
Fatty acids, total saturated 18:2 undifferentiated	12.0962 g
Glycine	0.2392 g
Glucose (dextrose)	0.0236 g
Fatty acids, total saturated 14:0	0.1004 g
Zinc, Zn	2.8117 mg
Isoleucine	0.1894 g
Fatty acids, total saturated 12:0	0.028 g
Fatty acids, total polyunsaturated	12.4908 g
Tocotrienol, gamma	0.2329 mg
Fatty acids, total polyunsaturated 17:1	0.0112 g
Leucine	0.3437 g
Vitamin A, IU	40.2575 IU
Folate, DFE	16.565 g
Tryptophan	0.0381 g
Vitamin C, total ascorbic acid	1.206 mg
Phytosterols	19.89 mg
Fatty acids, total saturated 20:0	0.1146 g
Fatty acids, total saturated 6:0	0.0192 g
Campesterol	6.75 mg
Starch	0.4826 g
Tyrosine	0.1742 g
Vitamin B-12	0.22 g
Vitamin K (phylloquinone)	23.7402 g
Fatty acids, total saturated	3.5208 g
Histidine	0.1185 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0176 g
Fatty acids, total monounsaturated	13.1888 g
Threonine	0.1296 g
Folate, food	16.565 g
Fatty acids, total polyunsaturated 17:0	0.002 g
Vitamin E (alpha-tocopherol)	4.4508 mg
Magnesium, Mg	93.4625 mg
Lysine	0.1905 g
Potassium, K	333.6075 mg
Cystine	0.0995 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic	1	4.47	0.9918	0.015
Olive oil	2 teaspoons	79.56	0	9
Extra virgin olive oil	0.5 cup	0	0	0
Parmesan cheese	0.25 cup	74	8	1
black pepper	0	0	0	0
pine nut	0.25 cup	227.1375	4.4145	23.0749
basil leaf	4 cups	0	0	0
italian parsley	3	0	0	0
lemon wedge	0	0	0	0