Garlic Recipe

Prepare heads

Preheat the oven to 400°F (200°C). Trim the top 1/4 inch from each garlic head to expose the tips of the cloves. Place each head on a square of aluminum foil (large enough to wrap).

Season and wrap

Place 1 1/2 tablespoons of olive oil over the exposed cloves of each head, making sure oil seeps between the cloves. Sprinkle 1/4 teaspoon salt and a light grind of black pepper evenly over the exposed cloves. Wrap each head tightly in foil, seam side up.

Roast

Arrange the wrapped garlic heads on a baking sheet and roast for 35–45 minutes, or until cloves are very soft, caramelized at the tips and can be easily pierced with a knife. Larger heads can take up to 50 minutes; check at 35 minutes.

Cool and squeeze

Remove from oven and let cool in the foil for 10 minutes. Unwrap a head, then hold it over a small bowl and gently squeeze or push the base of each clove to release the soft roasted garlic into the bowl.

Purée

Transfer the roasted garlic cloves to a blender or small food processor. Add 2 tablespoons olive oil, remaining salt and pepper. Purée until completely smooth, scraping down the sides as needed. If too thick, add up to 1 tablespoon more oil or 1 teaspoon water to adjust consistency. Taste and correct seasoning.

Store

Use immediately, or transfer to an airtight container, press a thin film of olive oil on top to preserve, and refrigerate up to 2 weeks (or freeze in tablespoon-sized portions up to 3 months).

If you need raw garlic paste rather than roasted: bring 1 cup water to a simmer in a small saucepan. Add peeled garlic cloves and blanch for 30–45 seconds. Immediately transfer cloves to an ice bath to stop cooking. Peel any remaining skins (they should slip off). Pat dry.

Place blanched cloves in a mortar and pestle or small food processor with a pinch of salt and 1 tablespoon olive oil. Crush or process to a smooth paste. This reduces raw harshness while keeping a bright garlic flavor.

Place softened butter in a medium bowl. Add 4 tablespoons roasted garlic purée, chopped parsley, lemon zest and 1 teaspoon salt.

Mix thoroughly with a spatula until evenly combined and smooth. Taste and adjust salt or lemon as needed.

Transfer to plastic wrap, shape into a log if desired, or pack into a small container. Chill until firm. Use as a spread for bread, to finish grilled meats, or melt over vegetables. Keeps refrigerated for up to 2 weeks or frozen for 3 months.