| 1 | Preheat oven to 300 °F. |
| 2 | Slice tops of garlic heads to expose cloves. |
| 3 | Brush lightly with 1 teaspoon olive oil. |
| 4 | Place on ungreased baking sheet and roast for 20 minutes. |
| 5 | Let cool slightly, then squeeze heads to extract roasted cloves without peel. |
| 6 | Place garlic into a blender or food processor. |
| 7 | Add walnuts, remaining oil, the water, salt substitute, and cayenne. |
| 8 | Blend until smooth. |
| 9 | Toss sauce with hot pasta, then add parsley. |
| 10 | Garnish with basil and red bell pepper. |
| 11 | recipe by : the california culinary academy |
