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  • Writer's pictureOllie Tarrant

Roasted garlic pesto

Updated: Jan 1, 2021

I’ve tried loads of pesto recipes before, and each one has not quite been right. I think its because most of them call for raw garlic to be used. You can use pesto in so many ways – bruschetta, on pasta, with fish and meat, the possibilities are endless. The quantities are just my personal preference – as always, feel free to chop and change this recipe to make it your own.

Ingredients (makes approx 1 small jar):

  • 1 bulb of garlic

  • Small drizzle of honey

  • 1 1/2 small basil plants

  • 20g parmigiano reggiano

  • Zest of 1/2 lemon

  • Juice of 1/2 lemon

  • Small handful of toasted pine nuts (or almonds)

  • Salt and pepper

  • Olive oil


  1. Preheat the oven to 200C. Wrap the bulb of garlic in some tin foil (shiny side on the inside). Pour a drizzle of olive oil and honey onto the garlic, add a pinch of salt, and wrap the foil around the garlic. Place in the oven (once up to temperature), and roast for 15-20 mins.

  2. Once the garlic is soft and roasted, leave to cool, and peel 5 or 6 cloves. Add them into the blender.

  3. Tear off the leaves from the basil plants and add them into a blender. Add the rest of the ingredients, into the blender. Pulse the ingredients for a few seconds at a time, until you get the desired consistency. Add in more oil to make it looser if you need. Add in more lemon juice/zest, salt and pepper according to your taste.

  4. Keep adjusting the taste and the consistency until you are happy with it.

Very simple recipe this one, and a really nice one. I’ve used it with my Salmon and courgetti recipe, which is a great, healthy mid-week meal. Hope you like it, as always please share my Instagram account (@OTCooks_Eats) with your foodie friends and family, and give the recipe a try.


OT x

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