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Home » Recipes » Jams and Spreads

Roasted Garlic Pesto Sauce

Updated: Mar 28, 2025 · Published: Oct 10, 2020 by Jennifer

Jump to Recipe Print Recipe

This Roasted Garlic Pesto Sauce is made with oven-roasted garlic in place of regular garlic. The roasted garlic caramelizes in the oven, creating a creamy, smooth flavor that adds a delicious twist to your traditional pesto. Mild and perfect for those sensitive to raw garlic, you'll want to put this on everything!

Eye-level view of pesto sauce in a clear jar on a wooden surface.

Pesto sauce is a summer staple in our house. I make big batches in late summer when my basil pots are overgrown. I then freeze it so I can enjoy it all winter long. Pesto is easy to make. Just throw all the ingredients in a food processor and presto- you've got pesto!

Traditional Italian pesto is made with raw garlic. However, the taste of raw garlic isn't for everyone. Roasting the garlic in the oven mellows out the sharp flavor found in garlic and makes it easier to digest. Plus, no garlic breath!

Bonus- roasted garlic can be used in place of regular garlic for just about anything. Its creamy, nutty, and smooth flavor is rich and pairs perfectly with meats, fish, soup, pizza, and so much more. So make a big batch today- you know you want to!

Jump to:
  • What is pesto?
  • What you will need
  • Equipment
  • How to make roasted garlic pesto sauce
  • 👩‍🍳Pro tip
  • How to use roasted garlic pesto
  • Variations and substitutions
  • Storage
  • Frequently asked questions
  • Related recipes
  • 📖Recipe

What is pesto?

Authentic Pesto is an Italian sauce made up of fresh basil, garlic, pine nuts, cheese (such as Parmesan), olive oil, salt, and pepper. Traditional pesto is made using a mortar and pestle (hence the word pesto- meaning "to crush"), but modern pesto is made using a food processor for easy blending.

Basil pesto is the most common; however, these days, you will find endless variations of pesto such as kale, spinach, and arugula, to name a few. Either way, they are all easy and delicious to make.

What you will need

Ingredients for roasted garlic pesto sauce.
  • Basil- Fresh basil.
  • Roasted garlic- Instead of the usual raw garlic, you will first roast the garlic in the oven until it's nice and carmelized.
  • Grated cheese- Parmesan is common, but you can use any hard cheese such as Locatelli or Pecorino Romano.
  • Nuts- I often use pine nuts, but they are expensive. I have made pesto with walnuts, pecans, and pistachios, so any of those will work. To enhance their flavor, try toasting the nuts first. Sometimes you can even buy nuts already toasted.
  • Olive oil- Choose a good one with a bold, fruity flavor.
  • Salt and pepper

Equipment

You will need some aluminum foil for roasting the garlic. For the pesto, you will need a food processor or blender. Because this makes a small batch, I prefer my food processor for mixing.

How to make roasted garlic pesto sauce

Pesto is very simple to make. Roasting the garlic is an added step, but so worth it.

Raw garlic with top cut in aluminum foil.

Preheat the oven to 425℉. Remove the papery skin from the garlic head. Using a knife, cut ¼ -½ inch off the top of the garlic, exposing the cloves. Drizzle with olive oil, and wrap in aluminum foil.

Oven-roasted garlic on a white background.

Roast the garlic in the oven for 40-50 minutes, until the garlic is golden brown, soft and caramelized. Allow to cool slightly before handling.

Ingredients for roasted garlic pesto in a food processor.

Add all the ingredients to a food processor, and pulse on high until blended, adding more olive oil as needed to achieve the consistency of a sauce.

Pesto blended in a food processor.

Use sauce immediately or store in a tight fitting jar.

If you plan on freezing your pesto, don't fill your jars to the top. You want about a half inch at the top because the sauce will expand as it freezes.

👩‍🍳Pro tip

Try toasting your nuts for added flavor. You can toast them in a non-stick pan for a few minutes on medium. Just watch them closely, so they don't burn!

How to use roasted garlic pesto

There are endless ways to use pesto. Which one will you choose?

Angled view of pesto sauce in a small clear jar on a wooden surface.
  • As a pasta sauce
  • Spice up your eggs
  • Add it to sandwiches by mixing it with butter or mayo for a fresh spread
  • Drizzle on top of pizza
  • Blend it into soups
  • Elevate the flavor of roasted vegetables
  • Make a pesto dip with some Greek yogurt
  • Prepare a delicious pesto pasta salad

Variations and substitutions

  • Any flavorful green can be substituted for the basil. Try using kale or spinach or a combination of greens. Just make sure the greens are fresh for the best taste. You can even make a Thai version using Thai basil.
  • Experiment with different nuts. Pine nuts can be expensive, so use what you have on hand. Pistachio and walnut are great options.
  • Cheese- Instead of Parmesan, try Locatelli or Pecorino Romano or a combination of cheeses.
  • Garlic- To make traditional pesto, just skip the roasted garlic and use 2-3 cloves of raw garlic to taste.

Storage

You can store freshly made roasted garlic pesto sauce in airtight containers or tight-fitting jars in the refrigerator for up to one week.

If freezing, leave about a half inch at the top of the jars (the sauce will expand as it freezes). Freeze for up to 6 months. When ready to use, thaw the pesto and freshen it up by adding a little olive oil.

Multiple jars of pesto sauce in clear jars on a wooden surface.

Frequently asked questions

Do I have to roast the garlic?

Nope! You can make a traditional pesto by adding 2-3 cloves of raw garlic instead.

How do I make pesto without a food processor?

You can make pesto sauce using a traditional mortar and pestle.

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Looking for other Italian recipes? Try my pignoli cookies, Pannetone bread pudding, or panna cotta for the perfect sweet treat.

Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.

📖Recipe

Roasted garlic pesto sauce in a clear jar on a wooden surface.

Roasted Garlic Pesto Sauce

This Roasted Garlic Pesto Sauce is made with oven-roasted garlic in place of regular garlic. The roasted garlic caramelizes in the oven, creating a creamy, smooth flavor that adds a delicious twist to your traditional pesto. Mild and perfect for those sensitive to raw garlic, you'll want to put this on everything!
5 from 1 vote
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Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Italian
Servings 1 cup (half pint, 8 ounces)
Calories 211 kcal

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
  • ⅓-½ cup olive oil
  • ¼ teaspoon Kosher or fine sea salt
  • ¼ teaspoon fresh ground pepper

Instructions
 

Roasted Garlic

  • Preheat the oven to 425℉. Remove the papery outer layer from the garlic. Using a knife, cut about ¼-½ inch off the tops of the garlic to expose the cloves. Drizzle with olive oil to coat, and wrap the garlic in aluminum foil. Place directly on the rack or a pan, and roast for 40-50 minutes until golden brown, soft, and caramelized. Set aside and allow to cool slightly.
    1 head garlic, olive oil for drizzling

Roasted Garlic Pesto Sauce

  • Remove 3 cloves of garlic from the roasted garlic by squeezing it until the cloves pop out. Add the garlic and the remaining ingredients to a food processor and mix until blended, adding more olive oil as needed to reach a sauce-like consistency. Season to taste with additional salt and pepper if needed.
    4 cups fresh basil, loosely packed, ⅓ cup grated parmesan cheese, ¼ cup pine nuts, 3 cloves roasted garlic, ⅓-½ cup olive oil, ¼ teaspoon Kosher or fine sea salt, ¼ teaspoon fresh ground pepper

Notes

Store in an air-tight container or jar in the refrigerator for up to one week.
To freeze: Place in a jar, and store in the freezer for up to 6 months.

Nutrition*

Serving: 2tbsps.Calories: 211kcalCarbohydrates: 2.2gProtein: 5.4gFat: 21.2gSaturated Fat: 4gCholesterol: 7mgFiber: 0.5gSugar: 0.4gCalcium: 150mgIron: 1mg

*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.

Have you tried this recipe?Leave a comment below and share a photo on Instagram. Tag @brunchandbatter or hashtag it with #brunchandbatter

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5 from 1 vote (1 rating without comment)

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About Jennifer

Oh hey there! I'm Jennifer, the recipe developer, blogger, and food photographer behind Brunch and Batter. I've been a seasoned home cook (and nurse) for over 25 years, specializing in unique breakfast recipes, updated lunch classics, and simple, no-fuss desserts. I'm so glad you found me! Read more...

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