Equipment
Ingredients
Garlic Roasting
- 2 whole garlic bulbs
- 15 ml extra virgin olive oil
Paste Base
- 30 g fresh basil leaves, washed and thoroughly dried
- 30 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat your oven to 200C (400F).
Using a chef knife, slice about 1 centimeter off the top of each garlic bulb to expose the individual cloves inside. Do not peel the papery skin off the bulbs.
Place each garlic bulb on a square of aluminum foil. Drizzle the exposed cloves evenly with 15ml of extra virgin olive oil, then wrap the foil tightly around each bulb to seal it completely.
Place the wrapped garlic bulbs directly on the oven rack or on a small baking sheet. Roast at 200C (400F) for 40 minutes, or until the cloves are completely soft, deeply golden, and fragrant.
Remove the garlic from the oven and carefully open the foil to let the steam escape. Allow the bulbs to cool for at least 15 minutes, or until they are comfortable to handle.
Squeeze the base of the cooled garlic bulbs to push the roasted, caramelized cloves out of their skins directly into the bowl of a food processor.
Add the thoroughly dried fresh basil leaves, 30ml of extra virgin olive oil, freshly squeezed lemon juice, kosher salt, and black pepper to the food processor with the garlic.
Process the mixture, stopping to scrape down the sides of the bowl with a spatula as needed, until it forms a smooth, cohesive paste.
Chef's Notes
- Roasting garlic transforms its harsh, pungent bite into a sweet, mellow, umami-rich flavor that pairs beautifully with delicate fresh herbs without overpowering them.
- For the best texture and flavor preservation, ensure your basil is completely dry before blending. Excess water dilutes the oils and causes the paste to spoil faster.
- If you prefer a rustic texture, use a mortar and pestle instead of a food processor. Pound the garlic and salt into a paste first, then add the basil leaves gradually before slowly working in the oil and lemon juice.
- The quality of your olive oil will dictate the final flavor of this condiment. Choose a grassy, high-quality extra virgin olive oil for the best results.
Storage
Refrigerator: 1 week — Store in an airtight container with a thin layer of olive oil poured over the surface to prevent the basil from oxidizing and turning brown.
Freezer: 3 months — Freeze in silicone ice cube trays, then transfer solid cubes to a freezer-safe bag.
