Garlic Confit
- 1 Head Garlic Peeled
- 1 cup Olive Oil Use enough olive oil to completely cover the garlic in your baking dish
Garlic Confit for the Pesto
Preheat your oven to 250FIn a small bake safe container add your peeled garlic and enough olive oil to completely submerge the garlic. The amount of oil you'll need with vary based on the size of container you use Roast in the oven for 1 hour
Blend the Pesto
Add everything to a blender expect for the garlic confit. Add half the garlic from the confit to the blender and a 1/2 cup of the olive oil that was cooked with the garlic. Blend on high until smooth. It will be very thick and very flavorful Store in a glass jar and top with a layer of olive oil to prevent air from touching the surface of the pesto. Top with more olive oil after each use to help preserve it. The pesto will store up to 4-6 weeks in the re
This pesto is very thick and is meant to be diluted before each use!
Making it this thick helps reduce the amount of oil you need to use and will help it last longer.
To make a pesto pasta save 2 tbs of salted pasta water and add 1 tbs of the pesto- then toss in the pasta.
Calories: 241kcal | Carbohydrates: 3g | Protein: 3g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.001g | Sodium: 154mg | Potassium: 99mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 644IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg