Roasted Garlic & Anchovy Pesto
In the September 2011
Bon Appetit - I found a very
interesting-sounding recipe for Anchovy & Roasted Garlic
Vinaigrette, in a small notation from Alex Harrell of
Sylvain in New Orleans. The vinaigrette sounded
good, but I didn't think a few of the ingredients (Dijon
mustard, sugar, canola oil) sounded quite right... so I
improvised and made my own (simpler) version.
With apologizes to Mr. Harrell:
6 large cloves garlic, unpeeled
3 anchovy fillets
1 Tablespoon fresh lemon juice
½ teaspoon freshly cracked black pepper
2 stems fresh basil leaves, about ¼ cup
¼ cup good quality extra-virgin olive oil
Heat oven to 425°. Wrap the six cloves of garlic in a small packet of
foil, place on a baking sheet and roast for 45 minutes. Leave to cool for a
few minutes.
Using the bowl a small food processor or blender, slice the garlic open and
squeeze the soft garlic into the food processor. Add all other ingredients
and pulse/blend until combined. Makes about 1/3 cup sauce.
Serve drizzled over tomatoes or other vegetables.
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