2 large or 3 small heads of garlic
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 cup fresh basil leaves, loosely packed (1 1/2-oz. fresh basil)
4 – tablespoons butter seasoning, Molly McButter, etc.
2 tablespoons (1/2 oz.) freshly grated Parmesan cheese
1/4 cup (1 oz.) grated Frigo Truly Light Mozzarella Cheese
Fresh or dry pasta cooked al dente without salt or added fat, i.e. linguine
1. Preheat oven to 350º F. Using a sharp knife, slice each head of garlic in half crosswise. Rejoin the top of the garlic head with the bottom and wrap tightly in foil. Bake garlic for 35 to 40 minutes or until garlic cloves become soft and easy to scoop out of skin. Remove garlic from oven and allow to cool 10 to 15 minutes before unwrapping foil. Using a small spoon or knife, scoop roasted garlic out of each individual clove and set aside in a small bowl or cup.
2. Combine roasted garlic with basil, olive oil, butter seasoning and cheeses in a food processor or blender. Blend all ingredients together until smooth; transfer pesto to small covered bowl and set aside until ready to use.
3. Cook pasta al dente according to directions omitting oil or salt. Drain pasta, spray lightly with olive oil cooking spray and toss with 2 tablespoons pesto per 1 ½ cups cooked pasta. Pesto should be room temperature and pasta should be hot. Serve immediately with additional fresh grated Parmesan cheese if desired
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