PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 1 large garlic bulb
  • ½ cup Stefano’s extra virgin olive oil
  • 1 cup dried tomatoes
  • 1/3 cup Italian parsley
  • A few basil leaves
  • 2 tbsp. chives
  • 2 tbsp. pistachios or pine nuts
  • 4 tbsp. parmesan cheese

*You may add a spicy dried pepper if you wish

PREPARATION:

  1. Cut the top of the garlic bulb off, oil and salt.
  2. Wrap the garlic in aluminum foil and cook in the oven at 400°F for 40 minutes.
  3. When garlic is roasted, put all ingredients in a food processor. 
  4. Drizzle oil while grinding ingredients until a pesto consistency has been reached.

** It is important to save some of the pasta cooking water to mix the pesto with the pasta