Best 7 Roasted Garlic Basil Paste Recipes

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Feast your senses on a culinary journey with our tantalizing roasted garlic basil paste, a symphony of flavors that will transform your taste buds. This vibrant paste, bursting with the sweet, savory, and aromatic essence of roasted garlic and fresh basil, is an explosion of flavors that will add a touch of magic to your culinary creations.

In this article, we present a collection of delectable recipes that showcase the versatility of our roasted garlic basil paste. From tantalizing pasta dishes and flavorful grilled meats to luscious spreads and vibrant dips, these recipes will elevate your meals to new heights. Prepare to embark on a culinary adventure as we explore the endless possibilities of this extraordinary paste.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED GARLIC PASTE



Roasted Garlic Paste image

Roasted garlic paste is a wonderful ingredient to keep on hand in your kitchen. Garlic paste makes a wonderful spread for bread or sandwiches.

Provided by Brett Moore

Categories     Condiment     Ingredient

Time 1h5m

Yield 16

Number Of Ingredients 3

1 pound garlic heads (leave the skin on)
1/2 cup olive oil
Salt and pepper (to taste)

Steps:

  • Preheat oven to 350 F.
  • Cut off the top 1/3 of the garlic heads. Place the garlic heads (cut side up) in a small baking dish. Pour the olive oil over the garlic. Sprinkle with a little salt and pepper.
  • Cover the dish with a lid or aluminum foil and bake for about 45 minutes. Remove lid or foil and bake for another 15 minutes. Cloves will begin to brown. Remove dish from oven and let cool until you can handle the garlic with your hands.
  • Into a medium bowl, squeeze the garlic cloves out of their skins. Using a strainer, add the oil from the baking dish to the garlic. Use a food processor or mash together with a fork until the paste has a smooth consistency.
  • Cover tightly and refrigerate. Will last about one week in the fridge.

Nutrition Facts : Calories 102 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 24 mg, Fat 7 g, ServingSize About 1 cup (16 servings), UnsaturatedFat 6 g

ROASTED GARLIC PASTA SAUCE



Roasted Garlic Pasta Sauce image

Provided by Food Network

Time 1h30m

Yield 1 1/2 quarts sauce

Number Of Ingredients 12

1 large onion, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1/4 cup tomato paste
1 1/2 teaspoons salt
1 teaspoon balsamic vinegar
1/2 teaspoon hot sauce
1/4 teaspoon crushed red pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon dried basil leaves
2 (28-ounce) cans whole Italian plum tomatoes, with their juices
3 whole heads roasted garlic, cloves removed from peels

Steps:

  • In a large saucepan saute the onion in the olive oil over medium-high heat until soft and lightly golden, 4 to 6 minutes. Add the minced garlic and cook, stirring, for 1 minute. Add the tomato paste, salt, balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and basil, and cook for 1 minute. Add the tomatoes, crushing with your hands as you place them in the pan, and their juices. Stir to combine well and bring to a boil. Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.
  • Add the roasted garlic cloves and stir to combine. Continue to simmer for 30 to 45 minutes longer, or until the flavors have come together.
  • Serve over pasta of choice.

BASIL AND ROASTED GARLIC PESTO



Basil and Roasted Garlic Pesto image

Make and share this Basil and Roasted Garlic Pesto recipe from Food.com.

Provided by PalatablePastime

Categories     Sauces

Time 1h25m

Yield 1 1/4 cups, 10 serving(s)

Number Of Ingredients 10

1 head garlic
2 teaspoons olive oil
4 cups fresh basil leaves, packed
1/2 cup extra virgin olive oil
3 -5 sprigs fresh Italian parsley
1/4 cup pine nuts
1/4 cup parmesan cheese
lemon wedge
salt (to taste)
black pepper (to taste)

Steps:

  • Preheat oven to 350 degrees F.
  • Cut top 1/3 off of garlic head; peel away paper skin to thin layer or 2 surrounding the cloves.
  • Place in small ovenproof dish; drizzle top with 2 teaspoons of olive oil.
  • Cover with foil and bake in preheated oven for 70 minutes; allow to cool.
  • Squeeze garlic out of the paper skin into a small bowl; set aside.
  • Place half the basil in a blender; add 1/2 the extra virgin olive oil, garlic, parsley, pine nuts, salt, pepper, and the remaining basil, the other half of the oil, and pulse until blended.
  • Remove mixture to a bowl; add the parmesan and juice from lemon wedge and mix well.
  • Adjust salt and pepper to taste.

Nutrition Facts : Calories 150.5, Fat 14.9, SaturatedFat 2.2, Cholesterol 2.2, Sodium 40.4, Carbohydrate 3.3, Fiber 0.9, Sugar 0.3, Protein 2.2

ROASTED GARLIC



Roasted Garlic image

Roasted garlic is an easy and affordable way to add a savory boost to almost any meal. The long, slow cooking mellows the garlic's bite and leaves rich, deep flavor and silky texture in its place. Use it to make Roasted-Garlic Bread, Garlic and Chive Dip, or Garlic-Stuffed Roast Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h15m

Yield Makes 2 cups

Number Of Ingredients 4

1 pound garlic (6 to 8 heads, depending upon size)
Kosher salt and freshly ground pepper
1 tablespoon fresh thyme leaves
1/2 cup extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. Arrange garlic heads, cut side up, in an 8- or 9-inch square baking dish (make sure garlic heads sit flat).
  • Season garlic with salt and pepper and sprinkle with thyme. Slowly pour oil over each head, letting it soak into and around cloves. Cover dish tightly with foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool enough to handle.
  • From the bottom up, squeeze each head to push out cloves (peel skins from any completely enclosed cloves). Transfer garlic and cooking oil to an airtight container. (Garlic will keep, refrigerated, up to 2 weeks.)

Nutrition Facts : Calories 168 g, Fat 11 g, Fiber 1 g, Protein 3 g

ROASTED GARLIC PASTE



Roasted Garlic Paste image

Roasted whole cloves of garlic, processed in the food processor to make a paste. Keep this on hand to make garlic bread, flavor mashed potatoes, or use in anything that could use a bit of a flavor kick. Roasting the garlic mellows the sharp, bitter flavors, leaving it sweet and tasty.

Provided by IngridH

Categories     Spreads

Time 1h2m

Yield 12 serving(s)

Number Of Ingredients 3

10 ounces garlic cloves, peeled
2 teaspoons olive oil
1/2 teaspoon kosher salt

Steps:

  • Preheat the oven to 400°F.
  • Make a packet out of a piece of foil by folding it in half, then making small folds along two of the open edges.
  • Add the garlic, salt and oil to the packet. Fold the open side a few times to seal.
  • Bake until the garlic is very soft and golden brown. In my oven, this takes about an hour.
  • Once the garlic is done, remove from the oven and let cool slightly.
  • Place garlic in the food processor, and process until it is a smooth paste.
  • Place in a seal-able container and store in the refrigerator.

PASTA WITH ROASTED GARLIC, CHERRY TOMATOES AND BASIL



Pasta With Roasted Garlic, Cherry Tomatoes and Basil image

Make and share this Pasta With Roasted Garlic, Cherry Tomatoes and Basil recipe from Food.com.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs cherry tomatoes
10 garlic cloves
1/2 cup french breadcrumbs
1/2 cup freshly grated parmesan cheese
1/4 cup olive oil
1 lb fusilli or 1 lb angel hair pasta
1/2 cup chopped fresh basil
balsamic vinegar

Steps:

  • Preheat oven to 400. Halve tomatoes and garlic cloves and toss with olive oil and balsamic (to taste - probably just a few dashes) in a baking dish.
  • Combine bread crumbs, parmesan, and salt and pepper to taste. Spoon mixture evenly over tomatoes.
  • Roast mixture for 30-40 minutes or until mixture is bubbly, browned, or slightly thickened.
  • Meanwhile, in a large pot of salted water, cook pasta according to package directions. Drain well.
  • Add pasta to the tomato mixture and toss with fresh chopped basil.

Nutrition Facts : Calories 674.8, Fat 20.6, SaturatedFat 4.6, Cholesterol 11, Sodium 303.6, Carbohydrate 109.4, Fiber 15.4, Sugar 5.5, Protein 17.2

MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE



Midnight Pasta With Roasted Garlic, Olive Oil and Chile image

This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you're a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.

Provided by Ali Slagle

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 large head of garlic
Kosher salt
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 cup firmly packed parsley leaves
1 pound spaghetti or other long pasta
1/2 teaspoon red-pepper flakes, plus more for garnish
Black pepper
Freshly grated Parmesan, for serving

Steps:

  • Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
  • When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
  • While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
  • When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
  • Serve with more red-pepper flakes, black pepper and Parmesan.

Tips:

  • Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your paste.
  • Roast the garlic before using it. This mellows out the flavor and makes it sweeter.
  • Use a food processor or blender to make the paste. This will ensure that the paste is smooth and well-blended.
  • Season the paste to taste. You may want to add more salt, pepper, or herbs.
  • Store the paste in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the paste for up to 3 months.

Conclusion:

Roasted garlic basil paste is a versatile condiment that can be used in a variety of dishes. It's perfect for adding flavor to pasta, pizza, chicken, fish, and vegetables. It can also be used as a spread for sandwiches or as a dip for appetizers. With its delicious flavor and ease of use, roasted garlic basil paste is a must-have for any home cook.

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