I love me some garlic, but it can’t always be raw. I think of roasted garlic as garlic candy—its natural sugars caramelize and the cloves soften into malleable pieces. Here they lend complexity and flavor to a novel pesto that includes tons of raw cilantro—a digestion aid that’s also a body-detox staple—and pepitas (hulled pumpkin seeds) that are naturally loaded with healthy omega-3s and zinc. Serve this as a spread on a grilled chicken breast sandwich, as a topper for broiled fish fillets, or, best yet, at the center of a pile of raw vegetables.
Makes 1 cup
Preheat the oven to 375°F.
Place the garlic in the center of an 8-inch square of parchment paper, drizzle with 1 tablespoon of the oil, and sprinkle liberally with salt and pepper. Seal loosely, place on a baking sheet, and roast until the garlic is softened and slightly caramelized, 35 to 40 minutes. Cool, still covered.
Squeeze the roasted garlic from its skins into a food processor. Add the pepitas, cilantro, lime zest, and juice, and process until almost smooth, scraping down the sides of the bowl as necessary. With the motor running, slowly add the remaining 7 tablespoons oil in a steady stream. Transfer to a bowl and season with additional salt and pepper to taste.
The pesto can be stored in the refrigerator in an airtight container for up to 3 days.