Roasted Garlic Pecan Pesto with Mint and Feta

Steps

1. Preheat the oven to 400°F (204°C).
2. Set the unpeeled garlic cloves on a small square of foil, drizzle with one-fifth of the olive oil, wrap tightly and roast for 30 to 35 minutes, until soft and golden.
3. While the garlic roasts, spread the pecans on a small baking sheet and toast them in the same oven for 6 to 8 minutes, until fragrant; let them cool.
4. Let the roasted garlic cool for 5 minutes, then squeeze the soft cloves out of their skins into a food processor or blender.
5. Add the toasted pecans, parsley, mint, lemon juice, lemon zest and black pepper to the garlic and pulse until coarsely chopped.
6. With the machine running, pour in the remaining olive oil, then the cold water, and blend until the pesto is thick but slightly chunky.
7. Add the feta and pulse just until combined, leaving small creamy bits.
8. Toss the pesto with hot cooked pasta, loosening it with a splash of pasta cooking water if needed; refrigerate leftovers, covered, for up to 3 days.