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Roasted Garlic and Artichoke Pesto Recipe

Ingredients

4 cloves garlic, sliced

1 cup olive oil

2 large tomatoes - peeled, seeded and chopped

9 ounces Artichoke hearts, rinsed, still-warm

1 teaspoon dried basil

1 tablespoon dried oregano

1 teaspoon salt

salt and pepper to taste

Directions

Preheat oven and broiler pan to 350 degrees F (175 degrees C).

In a small bowl combine garlic, oil, tomatoes, garlic, basil, oregano, salt and pepper.

In a medium oven bowl, sprinkle desired amount of pesto over tomato mixture. Place roasting pan in oven, preheat/boil for 1 hour.

Comments

Missy writes:

⭐ ⭐ ⭐ ⭐

Ok so I didn't follow the recipe exactly.. I didn't have orange or cranberry energy, so I left them out and followed the recipe plain. No nutmeg, measure egg… I actually used white sanitizer to try and kill the bugs that occasionally bit my finger. It worked perfectly!!! Amazing!