garlic-confit-basil-pesto
Before I left for LA I had a some left overs in my fridge. I wanted to use them all up so no food goes to waste! Made a garlic confit basil pesto pasta and it was so good! The garlic confit gave it a deeper and richer flavour, and was a nice change up from a classic basil pesto! Definitely garlic forward, but such a simple dish that tastes so much better with fresh basil. This batch could have used more basil, but when we’re using leftovers, just gotta use what we have left! Topped with arugula tossed with lemon juice and olive oil!
Ingredients
8 cloves confit garlic cloves
0.5 cup pine nuts (charred/toasted)
1 leaves from basil plant
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