Equipment
Ingredients
Garlic Roasting
- 2 garlic, whole heads
- 15 ml extra virgin olive oil
- 1 g sea salt
Paste Assembly
- 30 g fresh basil, leaves only, packed
- 30 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 3 g sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit). Cut the top quarter off the garlic heads to expose the tops of the cloves.
Place each head of garlic on a square of aluminum foil. Drizzle the exposed cloves evenly with 15ml of extra virgin olive oil and sprinkle with 1g of sea salt. Wrap the foil tightly around the garlic to seal in the steam.
Place the wrapped garlic directly on the middle oven rack and roast until the cloves are completely soft and deeply caramelized, about 45 minutes.
Remove the garlic from the oven and carefully open the foil. Let it cool for at least 15 minutes until safe to handle. Squeeze the bottom of the heads to push the soft roasted garlic out of the skins into the bowl of a food processor. Discard the skins.
Add the fresh basil leaves, 30ml of extra virgin olive oil, freshly squeezed lemon juice, 3g of sea salt, and black pepper to the food processor with the roasted garlic.
Blend the mixture, stopping occasionally to scrape down the sides with a spatula, until a smooth, vibrant green paste forms. Taste and adjust seasoning if necessary.
Chef's Notes
- Roasting garlic transforms its pungent, sharp bite into a mellow, sweet, and deeply complex flavor profile that will not overpower the fresh basil.
- Because this recipe combines low-acid garlic in oil, strict temperature control is critical for food safety. It must be stored in the refrigerator or freezer.
- To preserve the bright green color of the basil, ensure your food processor blade is very sharp. A dull blade will bruise the leaves rather than cutting them, accelerating oxidation.
- The lemon juice in this recipe serves a dual purpose: it balances the rich oil and sweet garlic with necessary acidity, while also helping to maintain the vivid green hue of the basil.
Storage
Refrigerator: 1 week — Store in an airtight container with a thin layer of olive oil over the surface to prevent oxidation.
Freezer: 3 months — Freeze in ice cube trays, then transfer solid cubes to an airtight bag.
