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Posted in: Miscellaneous
Prep Time:
1 cup

Roasted Garlic & Rosemary Pesto

Make Once - Cook Twice

Posted on September 23, 2013
Roasted Garlic & Rosemary Pesto
Serves 1 cup
Prep Time: 10
This is a spectacular and versitile sauce-rub-paste and goes deliciously in just about everything. It is fresh and savoury, easy to modify if you have a preference on a taste. Did I mention it was garlic-y?! WHOOOOOOO! What did you use your Pesto Sauce for?

Roasted Garlic & Rosemary Pesto

Serves: 1 cup       Total Time: 10


  • ⅓ cup packed fresh rosemary
  • ⅔ cup packed fresh parsley
  • ½ cup of pine nuts
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 2 heads of Grill Roasted Garlic
  • ½ tsp Sriracha
  • finely grated zest of lime
  • juice from 1 slice of lime
  • ¼ cup of olive oil


Step 1
In a food processor, chop the rosemary, parsley and pine nuts until they’re completely fine.
Step 2
Add the Sriracha and the garlic, blitz them until just combined.
Step 3
Transfer the pesto into a bowl and add the salt, pepper, oil, and lime.
Step 4
Use as a pasta sauce, or marinade. Keeps for about a week in an airtight container – try to get all the air out.
This is a fantastic recipe. I made it once and was able to use it for 3 recipes! It’s a very strong and green flavoured sauce that is fantastic on everything. Check out the recipes for Pesto Chicken and Pesto Rubbed New York Steaks with Pesto Stuffed Potatoes!


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