Roasted Garlic Paste

Garlic is the cornerstone of many dishes and I use it a lot. The downside of eating garlic is the somewhat unpleasant side effect of mouth smell for hours; not with this recipe.

I tried a couple of years ago an alternative to a "Gremolata" since I ran out of enough parsley. But I found that I had too much garlic. But what is too much...

Make more

This is a great paste for meat, BBQ or bruscettas. The sharp taste of garlic gets lost by putting them in the oven, and there stays a smooth butterish taste.

You can keep the paste for a couple of days in the fridge although it never happened to me that I has too much for the second day. Therefore, make enough. And if you think it is too much, make more.

Ingredients

2 whole (!) garlic bulbs

30 g fresh, flat parsley

1 lemon

salt, pepper to taste

Preparation

Cut off the top 1 cm of the whole garlic bulbs so that the garlic cloves are visible.

Wrap the cut garlic cloves in aluminium foil and put them in the oven (at 180° C) for 30-40 minutes.

Then take them out and let them cool down.

Squeeze the stewed garlic cloves out of the bulb and puree them in a mixer with parsley and the juice of one lemon. Season to taste with salt and pepper.