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Roasted Garlic Paleo Pesto

By: Amber Goulden
5 — Votes 2 votes
Prep Time: 5 mins
Cook Time: 45 mins
Servings: 1 cup
Pesto minus the dairy, but still full of the flavor!


  • 1 cup Packed Fresh Basil Leaves
  • 1 Garlic Bulb
  • 1/4 cup Pine Nuts
  • 1 Lemon {juiced}
  • 1/4 cup EVOO {extra virgin olive oil}
  • 1/4 teaspoon Kosher Salt
  • Cracked Pepper to Taste


  • Preheat oven to 375 degrees Fahrenheit.
  • Peel the outer layers of the garlic skin off leaving the cloves still attached.
  • Cut the top of the bulb off. Make sure to cut the tops of cloves hiding on the side.
  • Wrap in aluminum foil with the cut side up.
  • Bake at 375 Fahrenheit {balance in the muffin pan} for 30-45 minutes.
  • Remove from oven and let cool before you handle.
  • Toast the pine nuts in a small/medium-sized pan over low/medium heat. Stir them constantly and remove from heat when they’re slightly brown and fragrant. {Careful, they can burn easily}.
  • Add basil, lemon juice, roasted garlic, ½ the EVOO, and toasted pine nuts to a food processor. Pulse until it’s evenly combined.
  • Add the salt, pepper, and remaining EVOO to the food processor. Pulse until it’s smooth and cream.