Roasted Garlic Purée
This Roasted Garlic Purée is a cozy, smooth mix of roasted garlic cloves and olive oil. It’s perfect for adding a warm, mellow garlic flavour to just about anything. Whether you’re stirring it into sauces, drizzling it over roasted veggies, or spreading it on fresh bread. It’s a simple way to bring a little extra heart and flavour to your meals.
Equipment
- Food Processor or Blender
Ingredients
- 4 heads of garlic
- 4 tbsp olive oil
- Salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Preheat your oven to 400°F (200°C).
- Remove the outer layers of the garlic heads, leaving the skins on the individual cloves intact. Cut about ¼ inch off the top of each head of garlic to expose the tops of the cloves.
- Place the garlic heads on a piece of aluminum foil. Drizzle each head with 1 tablespoon of olive oil, ensuring the cloves are well coated. Sprinkle with salt and freshly ground black pepper. Wrap the garlic heads in the foil.
- Place the wrapped garlic on a baking sheet and roast in the preheated oven for 35-40 minutes, or until the cloves are soft and golden brown.
- Remove the garlic from the oven and let it cool slightly. Once cool enough to handle, squeeze the roasted garlic cloves out of their skins into a bowl.
- Transfer the roasted garlic cloves to a food processor or blender. Add a bit more olive oil (about 1-2 tablespoons) and blend until the mixture is completely smooth. If necessary, add additional olive oil, 1 teaspoon at a time, to reach your desired consistency.
Notes
- Roasted garlic purée can be used to elevate mashed potatoes, soups, or pasta sauces.
- For extra flavour, add a splash of lemon juice or a pinch of your favorite herbs while puréeing the garlic.
- Store the roasted garlic purée in an airtight container in the refrigerator for up to 2 weeks.
- You can freeze the purée in ice cube trays for easy portioning and longer storage.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
