Modes

Ingredients

Roasted Garlic

• 2 heads garlic, trimmed to expose cloves

• 2 Tablespoons olive oil

• salt and pepper

Pesto Mayonnaise

• 1 cup fresh basil leaves

• 1/2 cup Parmesan cheese, grated

• 1/4 cup pine nuts

• 1/2 cup fresh parsley leaves

• 1/2 cup olive oil

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup mayonnaise

Instructions

Roast Garlic

Heat Wolf Oven to 400°F on Roast Mode and place rack in position 3. Cut 2 pieces of foil, about 12 inches by 12 inches. Place 1 head of garlic in each piece, drizzle with olive oil, and season with salt and pepper. Wrap tightly and place on a small baking sheet. Roast for 40–50 minutes until soft and fragrant. Remove and let cool.

Prepare Pesto

Combine basil, Parmesan, pine nuts, parsley, olive oil, 4–6 roasted garlic cloves, salt, and pepper in a blender or food processor. Process until smooth. Adjust seasoning as needed.

Make Pesto Mayonnaise

In a medium bowl, combine mayonnaise with 1/4–1/2 cup pesto, depending on taste. Stir until smooth.

Store

Transfer to an airtight container and refrigerate for up to 4 days. Remaining garlic and pesto can be refrigerated for up to 4 days or frozen for later use.