A pantry staple and even some people’s signature dish when they don’t know what to cook (or even how to cook), I’ve levelled up pesto pasta with my garlic confit and this will blow your taste buds away. Garlic confit pesto pasta is the contemporary version of this traditional dish.
Garlic confit pesto pasta
With simple dishes like this, it’s all about the high quality ingredients. And for this plate to sing, you’ll need to get the best. This recipe will pop even more if you get the best of the best – fresh herbs, great cheese, and of high quality extra virgin olive oil! I have used beautiful olive oil from my friends at Cobram Estate.
It’s garlic confit pesto pasta (of course)
Long time readers will know my passion for garlic confit. And, for good reason, it elevates so many recipes. This one will give a beautiful savoury bite into the familiar flavour of pesto. It can also be used on different things, such as toast, a salad, some eggs.
Pesto, please!
Oh pesto. Sometimes it has a bad rap as people equate it to badly made store bought sauces that lack flavour. The type that uni students turn to in a pinch. But, when it comes to homemade pesto made with love and patience – there’s simply nothing better! It can also be made to suit your tastes, whether it’s adding in some chilli flakes for a kick or some lemon in there for some acidity. This is a great base for you to use your imagination.
Cheese, yes please
No pasta (in my mind) is complete without lots of cheese. And I mean lots. So, for this one, I’ve used a bougie bit of burrata right on top that oozes out its silky, creaminess and mixes perfectly into a warm pasta. This step isn’t crucial, but I certainly wouldn’t miss it.
Making pesto
I’ve used a mortar and pestle for my pesto, but if you’re missing this kitchen tool or are a bit more pressed for time, a food processor also works. Whizzing it into a fine paste can take some patience but it’s important to do this so that it coats all of those yummy noodles and makes a paste that goes far. It’s perfect for the garlic confit pesto pasta.
FAQ
Can I store the pesto?
Yes, pesto will keep. Place the pesto into an air tight container and drizzle olive oil over the top that is 1 – 2cm deep. This will keep the pesto fresh and prevent the leaves from browning.
Why do you use ice water in the recipe?
The ice water shocks the basil leaves and helps keep them green.
Which olive oil do you use?
I use the best of best which is why I turn to Cobram Estate high quality extra virgin olive oil.
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If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Garlic Confit Pesto Pasta
Ingredients
Garlic Confit
- 2 bulbs garlic peeled
- 1 cup olive oil
- flakey sea salt
Pesto pasta
- 250 g pasta
- garlic confit
- garlic infused olive oil
- 1 cup fresh basil
- 1/4 cup pinenuts
- 40 g pecorino romano
- 20 g parmesan grated
- 125 g buratta
Instructions
Garlic confit
- Preheat the oven to 130 degrees C.
- Separate all the cloves from the garlic bulbs and place into a heatproof bowl. Cover with boiling water for 5 minutes then drain. The skins will become loose and easy to peel off.
- Place the garlic cloves and a generous amount of salt into an ovenproof dish and cover with olive oil. It’s important the garlic is fully submerged in olive oil so it does not burn. Roast for 2 hours. There will be a slight bubble in the oil when it cooks.
- Allow to slightly cool while you prepare the pesto sauce.
Pesto pasta
- Bring a pot of heavily salted water to the boil and cook the pasta al dente. Drain the pasta and reserve up to 1 cup of pasta water.
- While the pasta cooks, prepare the pesto. Remove the basil leaves from the stem and place in a bowl of iced water for 5 minutes. Remove and pat dry with paper towels.
- Place the garlic confit cloves and sea salt flakes into a mortar and pestle and crush until a paste-like texture forms. Add the pine nuts and pound until they are broken down but still have some texture to them. Add the basil leaves in three or four batches and pound until you have a bright green paste.
- Add the pecorino romano and parmesan in three batches and gently mix through. Pour in the olive oil and stir through until the pesto is at a consistency you like.
- In a large bowl or the pot the pasta was cooked in, combine the pesto and pasta and slowly drizzle in the pasta water. You may not need the full cup of pasta water so do this step in batches. Stir through until you have a smooth and silky consistency.
- Transfer to a bowl and top with burrata, basil leaves and chili flakes if you desire. Serve immediately.
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