Thursday, September 24, 2009

Garlic Pesto/Spread

Garlic Pesto or Spread is fantastic to have on hand to spice up sandwiches and stir into pasta, soups, etc. I love to stir a spoonful of this wonderful spread into whatever I am cooking without having to stop and chop 1 or 2 cloves of garlic every time I cook. Once you try it, I am sure you will find your own special uses for this delicious spread.

For perfect garlic bread, slather a generous amout of the Garlic Pesto on a split baguette or Italian or other bread and toast in a hot oven and golden and watch it disappear in seconds! Spread some on grilled sandwitches or mix a spoonful into veggies before roasting them - so useful and delicious. Garlic Pesto could be added to salad dressings also. 

The word pesto is often synonymous with the popular Basil Pesto; but it is anything that is pounded or pulverized! Here are a few others to try: Pistachio Pesto, Cilantro Pesto, irresistible Chile Pesto, and the amazing but deceptively simple Kerala Style Shallot-Chile Pesto.


1 head Fresh Garlic, regular or Elephant
1/2 tsp dried Marjoram, crumbled
Freshly ground Black Pepper to taste
1/2 tsp Sea Salt
1/2 cup Extra Virgin Olive Oil


Peel, wash, and chop the garlic finely. Sprinkle a pinch or two of the salt on top and mash with the flat side of the knife blade until mashed. This can be done in a food processor as well.

Place the garlic in a clean dry jar and add the herbs, spices, salt, and a little of the olive oil - about 2 Tbsp - and mix well.

Add more oil so that the garlic spread is completely covered by a layer of oil.

Cover and keep in the refrigerator. This spread will stay fresh for a couple of weeks.

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