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1
Peel away dry outer skin from garlic head.
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2
Leave skins of garlic cloves intact.
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3
Cut off pointed top portion with a knife, leaving the head intact but exposing the individual cloves.
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4
Place garlic head, cut side up, in small baking dish.
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5
Drizzle with oil; cover and set aside.
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6
Halve the sweet peppers; remove stem, membranes and seeds.
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7
Place peppers, cut sides down, on foil lined baking sheet.
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8
Bake peppers and covered garlic in a 425 oven 20-25 minutes or until pepper skins are bubbly and blackened.
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9
Remove peppers.
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10
Place peppers in a clean brown paper bag and seal.
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11
Let stand 20-30 minutes or until peppers are cool enough to handle.
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12
Continue baking garlic 20-35 minutes more until garlic cloves feel soft when pressed.
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13
Set garlic aside to cool.
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14
Using a sharp knife, carefully peel peppers.
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15
Cut peppers into pieces.
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16
Remove garlic head from oil, reserve oil.
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17
Press to remove garlic paste from the individual cloves.
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18
In food processor bowl or blender container combine roasted pepper pieces, garlic paste, reserved oil, Asiago or Parmesan cheese, black pepper and salt.
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19
Cover and process with several on-off turns until smooth.
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20
When necessary, stop food processor or blender and use a rubber scraper to scrape the side of bowl or container.
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21
Stir in thyme.
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22
To store, place in airtight container and store in refrigerator up to 1 week or in the freezer up to 3 months.
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23
To serve, bring pesto to room temperature.
