You’ve got to try this roasted garlic balsamic pesto! I whipped up a batch the other day, and it turned out amazing. The roasted garlic gives it this sweet, mellow richness, while the balsamic vinegar adds a tangy kick that’s so perfect with fresh basil and Parmesan. I drizzled it over a caprese salad, and wow—it took the classic tomatoes, mozzarella, and basil combo to a whole new level. Seriously, you’ll want to put this on everything: pasta, grilled veggies, sandwiches—you name it!

What’s in Roasted Garlic Balsamic Pesto?

Roasted Garlic – The star of the show! You’ll need a whole garlic bulb.
Extra Virgin Olive Oil – Smooth and flavorful.
Fresh Basil Leaves – For that bright, herbal kick.
Pine Nuts – Add that classic nutty flavor, but you can sub in almonds or walnuts too.
Fresh Grated Parmesan – Rich and salty.
Balsamic Vinegar – Go for an aged variety if you’ve got it for extra depth.
Salt and Pepper – To taste.

Recipe Substitutions And Notes

Nut options: If you’re out of pine nuts, almonds or walnuts are great swaps. Just keep in mind, walnuts will add a stronger flavor that could compete a bit more with the balsamic.
Greens: Want a spicier pesto? Try swapping some of the basil for arugula. It adds a peppery twist that works perfectly on a caprese salad.
Cheese swaps: Asiago also works beautifully in this pesto if you’re looking to mix things up.

How to Make Roasted Garlic Balsamic Pesto

Here’s a super simple step-by-step process for making pesto with a twist:

Start with the basics: Grab your fresh basil, garlic, Parmesan, pine nuts (or whatever nut you’re using), olive oil, salt, and pepper.
Blend: Toss the basil, roasted garlic, and nuts into a food processor. Pulse until everything’s nicely chopped.
Add the cheese: Sprinkle in the grated Parmesan and give it another blend.
Olive oil time: Slowly drizzle in the olive oil while the processor’s running until it’s all smooth and creamy.
Season: Add salt and pepper to taste.
Use or save: Enjoy it right away or store it in the fridge for later!

For this recipe, we’re adding roasted garlic and balsamic vinegar for extra flavor. Roasting garlic is super simple. Just cut about 1/4 inch off the top of the bulb to expose the cloves. Place it on some aluminum foil, drizzle with olive oil, and bake for around 40 minutes. Once it cools, squeeze out the roasted garlic and blend it into the mix before you add the olive oil. And there you go—you’ve got fresh Roasted Garlic Balsamic Pesto ready to put on just about anything!

Georgie’s Tips

Cool the garlic: Let the roasted garlic cool before blending. Hot garlic can wilt the basil and mess with that fresh, vibrant flavor.
Control the olive oil: Drizzle it in at the end so you can control how much you want to add—perfect for getting just the right texture.
Scrape down the sides: Before adding olive oil, I stop the processor and scrape down the sides with a spatula. It helps get all those stuck bits blended in so everything mixes smoothly.

And there you have it! This roasted garlic balsamic pesto is rich, flavorful, and super versatile. Trust me, you’ll be spreading this stuff on everything.

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Roasted Garlic Balsamic Pesto

The roasted garlic adds rich sweetness, and the balsamic gives a tangy kick. It adds such a bold, vibrant kick to dishes. Try it on everything!

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Pin Recipe

Prep Time 5

Total Time 5

Course Sauce

Cuisine American

Servings servings

Calories

Ingredients

1 head garlic
1 teaspoon extra-virgin olive oil
1 cup fresh basil leaves
¼ cup pine nuts (or almonds for a different twist)
¼ cup grated Parmesan cheese
2 tbsp balsamic vinegar
salt and pepper
½ cup extra-virgin olive oil

Instructions

Preheat your oven to 400°F (200°C).
Slice the top off 1 head garlic to expose the cloves. Drizzle with 1 teaspoon extra-virgin olive oil, wrap it in foil, and roast for 25-30 minutes until soft and caramelized. Let cool. Once cool, squeeze the roasted garlic cloves out of their skins.
In a food processor, combine the roasted garlic, 1 cup fresh basil leaves, ¼ cup pine nuts, ¼ cup grated Parmesan cheese, and 2 tbsp balsamic vinegar. Season with a pinch of salt and pepper. Pulse until the ingredients are roughly chopped and combined.
While the food processor is running, slowly drizzle in the ½ cup extra-virgin olive oil until the pesto reaches a smooth and creamy consistency.
Taste and adjust seasoning with more salt, pepper, or balsamic vinegar if desired.
Use immediately over pasta, vegetables, or as a spread, or store in an airtight container in the fridge for up to a week. You can also freeze it for longer storage.

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