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Think traditional pesto, just none of the fuss!
Using SOOCBasil Olive Oil and Traditional Balsamic Vinegar, it takes the classic pesto ingredients (fresh basil, toasted pine nuts, roasted garlic and parmesan) to an entirely new level!
No blending required, this is perfect for dipping or to use as a dressing. It is so versatile, easy to make and is a guaranteed crowd please!
1/4 cup SOOC Basil Olive Oil
2 tbsp.SOOC Traditional Balsamic Vinegar
1 tsp. SOOC Himalayan Pink Sea Salt
1 head of garlic, roasted
1 cup fresh basil, torn
1/8 cup pine nuts, toasted
1/2 cup parmesan, finely grated
juice of 1/2 a lemon
To roast your garlic, preheat your oven to 425F. Using a serrated knife, trim the top of your garlic head (side opposite of the root) to expose the top of the garlic cloves. Peel away any loose/papery layers, drizzle with your basil olive oil and wrap in foil. Place directly onto the oven rack and roast for 45 minutes, or until fragrant and golden brown.
Meanwhile, add your pine nuts to a dry skillet over a medium heat. Toast until golden brown, about 5-6 minutes, stirring frequently.
Then on a large serving platter, add your SOOC Basil Olive Oil and Traditional Balsamic Vinegar followed by your fresh basil, roasted garlic cloves, toasted pine nuts, parmesan, SOOC Himalayan Pink Sea Salt and lemon juice. Stir gently to evenly combine all flavors!
Serves as a dip for fresh bread, overtop of your favorite leafy greens, or even with your favorite cooked pasta!
