Dairy-Free Pesto with Roasted Garlic

0 Roasted Garlic
1 Preheat the oven to 375°F. 
2 Peel the outer layers of the garlic skin off, leaving the cloves still attached. Then, cut the top of the bulb off (making sure to cut the tops of cloves hiding on the side).
3 Wrap the prepped garlic bulb in parchment paper with the cut side up, then place the wrapped garlic in a muffin tin to balance.
4 Roast the garlic at 375°F for 30-45 minutes. 
5 Remove the garlic from the oven and let cool before handling.
7 Pesto
8 Stirring constantly, toast the pine nuts in a small/medium-sized pan over low/medium heat. Remove them from heat when they’re slightly brown and fragrant.
9 Add the basil, lemon juice, roasted garlic, toasted pine nuts, and half of the EVOO to a food processor, and pulse until everything is evenly combined.
10 Add the salt, pepper, and remaining EVOO to the food processor, and pulse until the pesto is smooth and creamy.