Basil And Roasted Garlic Pesto

• 1 head garlic
• 2 teaspoons olive oil
• 4 cups fresh basil leaves, packed
• 1/2 cup extra virgin olive oil
• 3 -5 sprigs fresh Italian parsley
• 1/4 cup pine nuts
• 1/4 cup parmesan cheese
• lemon wedge
• salt (to taste)
• black pepper (to taste)

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.

garlic, olive oil, fresh basil, extra virgin olive oil, italian parsley, nuts, parmesan cheese, lemon wedge, salt, black pepper

Taken from www.food.com/recipe/basil-and-roasted-garlic-pesto-34052 (may not work)