Sun-Dried Tomato & Roasted Garlic Pesto

Author Denise Marchessault and Deb Garlick, authors of The Artful Pie Project: A Sweet and Savoury Book of Recipes

2 heads garlic
1/2 cup (125 mL) sun-dried tomatoes packed in oil (about 130 g), drained and finely chopped
2 tsp (10 mL) smoked (not hot) paprika + more as needed
2 tsp (10 mL) freshly squeezed lemon juice + more as needed

Preheat oven to 375°F (190°C).
Cut 1⁄2 inch from the tip of each head of garlic so the cloves are revealed.
Wrap the heads in foil and bake for about 30 minutes, or until soft and tender.
In a small bowl, combine the chopped sun-dried tomatoes with the paprika and lemon juice. When the garlic is cool enough to handle, squeeze the cloves from their skins and add them to the tomato mixture.
Taste and season, adding additional lemon juice or paprika, if desired.