This Roasted Garlic Pesto Sauce swaps raw garlic for oven-roasted garlic, which caramelizes as it cooks to create a mellow, creamy, and slightly sweet garlic flavor. The result is a smooth pesto with less bite and easier digestion—ideal for anyone who prefers a milder garlic profile. It’s versatile, delicious, and perfect for spreading, stirring into pasta, or freezing for later.
Pesto is a summer favorite in my kitchen. When basil plants are abundant I make large batches and freeze portions to enjoy year-round. Making pesto is quick: combine the ingredients in a food processor and blend until smooth. Roasting the garlic adds a simple extra step but lifts the flavor, giving the sauce a softer, more rounded garlic taste and a silky texture.
Roasted garlic works well beyond pesto. Its creamy, nutty, and slightly sweet notes pair beautifully with meats, fish, roasted vegetables, soups, pizza, and sandwiches. It’s a great ingredient to keep on hand—try making a big batch and storing some in the freezer.
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What is pesto?
Traditional Italian pesto combines fresh basil, garlic, pine nuts, grated cheese (usually Parmesan), olive oil, salt, and pepper. The original method uses a mortar and pestle to crush the ingredients—pesto comes from the Italian verb “pestare,” meaning to crush—while modern home cooks usually use a food processor or blender for convenience.
Basil pesto is the classic version, but many variations exist using greens like kale, spinach, or arugula. Each variation is simple to prepare and offers a different flavor profile while preserving the basic pesto format of herb, nut, cheese, and oil.
What you will need
- Basil – Fresh basil leaves, loosely packed.
- Roasted garlic – Roast whole heads of garlic until the cloves are soft and caramelized; use a few cloves in the pesto.
- Grated cheese – Parmesan is traditional; Pecorino Romano or Locatelli also work well.
- Nuts – Pine nuts are classic but costly; walnuts, pecans, or pistachios are great substitutes. Toasting the nuts lightly intensifies their flavor.
- Olive oil – Use a good-quality extra virgin olive oil with a fresh, fruity character.
- Salt and pepper – To taste.
Equipment
You’ll need aluminum foil for roasting garlic and a food processor or blender to make the pesto. For small batches a compact food processor gives the best texture.
How to make roasted garlic pesto sauce
Roasting garlic adds time but it’s an easy and rewarding step. Follow the simple directions below to roast garlic and blend it into a silky pesto.
Preheat the oven to 425°F. Remove the loose papery layers from a head of garlic and slice about 1/4–1/2 inch off the top to expose the cloves. Drizzle with olive oil, wrap in foil, and roast directly on a rack or on a baking sheet.
Roast for 40–50 minutes, until the cloves are golden, very soft, and caramelized. Let the garlic cool slightly before handling so you can squeeze the roasted cloves from their skins.
Place the roasted garlic cloves and the remaining ingredients—basil, grated cheese, nuts, olive oil, salt, and pepper—into the food processor. Pulse on high until well combined, adding more olive oil as needed to reach a sauce-like consistency.
Use the pesto immediately or transfer it to a tight-fitting jar. If freezing, leave about 1/2 inch of headspace to allow for expansion.
Frozen pesto keeps well for up to six months. Thaw in the refrigerator and stir in a little olive oil before serving to refresh the texture and flavor.
👩🍳Pro tip
Toast your nuts in a dry non-stick pan over medium heat for a few minutes to bring out their aroma—watch closely so they don’t burn.
How to use roasted garlic pesto
Pesto is incredibly versatile. Here are some tasty uses:
- As a pasta sauce—toss with hot pasta and a splash of pasta cooking water.
- Stir into scrambled or baked eggs for bright flavor.
- Mix with butter or mayo for a fresh sandwich spread.
- Drizzle over pizza instead of or in addition to tomato sauce.
- Swirl into soups for added depth.
- Toss with roasted vegetables after they come from the oven.
- Combine with Greek yogurt for a quick dipping sauce.
- Fold into a cold or warm pasta salad.
Variations and substitutions
- Swap basil for other greens like kale, spinach, or a mix—use fresh leaves for the best flavor.
- Try different nuts—pistachios and walnuts make tasty alternatives to pine nuts.
- Change the cheese: Pecorino Romano or Locatelli are great substitutes for Parmesan.
- Prefer a sharper garlic flavor? Use 2–3 cloves of raw garlic instead of roasted garlic for a classic pesto taste.
Storage
Store pesto in airtight containers or jars in the refrigerator for up to one week. For longer storage, freeze pesto in jars or airtight containers for up to six months, leaving about 1/2 inch of headspace for expansion. Thaw in the refrigerator and stir in a little olive oil before serving.
Frequently asked questions
No. For a traditional, more pungent pesto, use 2–3 cloves of raw garlic to taste.
You can prepare pesto using a mortar and pestle for a more rustic texture, or finely chop and vigorously mash ingredients by hand.
Related recipes
Looking for other Italian-inspired dishes? Try eggplant caponata, lemon pizzelles, or a roasted red pepper pesto variation to expand your pantry of sauces and sweets.
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Sicilian Eggplant Caponata
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Easy Lemon Pizzelle
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Roasted Red Pepper Pesto
-
Panettone Pizzelle
Made this recipe? I’d love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and a comment below. If you snapped a photo, tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Roasted Garlic Pesto Sauce
Equipment
- aluminum foil
- food processor
Ingredients
Roasted Garlic
- 1 head garlic
- Olive oil for drizzling
Roasted Garlic Pesto Sauce
- 4 cups fresh basil, loosely packed
- 3 cloves roasted garlic
- ⅓ cup grated Parmesan cheese
- ¼ cup pine nuts (or substitute walnuts/pistachios)
- ⅓–½ cup olive oil
- ¼ tsp Kosher or fine sea salt
- ¼ tsp freshly ground pepper
Instructions
Roasted Garlic
- Preheat oven to 425°F. Remove the papery outer layers from the garlic head and slice about 1/4–1/2 inch off the top to expose the cloves. Drizzle with olive oil, wrap tightly in foil, and roast 40–50 minutes until the cloves are golden and soft. Allow to cool slightly, then squeeze out the roasted cloves.
Roasted Garlic Pesto Sauce
- Place 3 roasted garlic cloves, basil, grated cheese, nuts, olive oil, salt, and pepper in a food processor. Pulse until combined, adding additional olive oil as needed to reach a sauce-like consistency. Taste and adjust seasoning. Serve immediately or transfer to a jar for storage.
Notes
Store in an airtight container in the refrigerator for up to one week. To freeze, leave 1/2 inch headspace in your jar; pesto will keep up to six months. Thaw in the refrigerator and stir in a little olive oil before serving.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients and measurements.