Step 1

Roast the Garlic: Preheat the oven to 400°F (200°C).

Step 2

Peel off the papery outer layers of the garlic bulb, leaving the cloves intact. Trim about ¼ to ½ inch off the top of the cloves.

Step 3

Drizzle 1 tablespoon of olive oil over the garlic bulb and wrap it tightly in foil.

Step 4

Roast in the preheated oven for 20-30 minutes, or until the cloves are lightly browned and soft when pressed.

Step 5

Once roasted, allow the garlic to cool slightly. Squeeze the cloves out of their skins into a food processor.

Step 6

Prepare the Pesto: Add the pine nuts to the food processor with the roasted garlic cloves. Pulse a few times until the pine nuts are finely ground.

Step 7

Add the basil, cheese, lemon juice, grated garlic and salt to the food processor. Pulse a few more times to chop and mix the ingredients.

Step 8

With the food processor running on low, slowly drizzle in the olive oil until the pesto reaches your desired consistency.

Step 9

Taste and adjust seasoning as needed.

Step 10

Enjoy immediately tossed with hot pasta, or allow it to cool completely and transfer to an airtight container.

Step 11

To store, top the pesto with a thin layer of olive oil to prevent browning.

Step 12

It can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Step 13

Enjoy!