Roasted Garlic Purée
If you’re a garlic lover, this Roasted Garlic Purée deserves a spot in your fridge. Roasting garlic brings out its sweet, mellow flavour and turns it soft and almost buttery. Blended with olive oil until silky smooth, it’s perfect for mashed potatoes, pasta sauces, roasted vegetables, sandwiches, and more. I always like keeping a jar on hand because a spoonful can completely transform a dish.
Equipment
- Food Processor or Blender
- Aluminum foil
- Baking sheet
Ingredients
- 4 heads of garlic
- 4 tbsp olive oil
- Salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Preheat oven to 400°F (200°C).
- Slice about ¼ inch off the tops of the garlic heads to expose the cloves.
- Place on foil, drizzle with olive oil, and season with salt and pepper.
- Wrap tightly in foil and place on a baking sheet.
- Roast for 35–40 minutes, until cloves are soft and golden.
- Let cool slightly, then squeeze cloves out of their skins.
- Add roasted garlic and olive oil to a food processor or blender.
- Blend until completely smooth, adding a little more olive oil if needed for texture.
- Taste and adjust seasoning.
Notes
- Good olive oil makes a noticeable difference here.
- You can add herbs like thyme or rosemary for variation.
- A little lemon juice works well if you want a brighter flavour.
- The texture will thicken slightly once chilled, that’s normal.
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Freeze in ice cube trays for up to 3 months, then transfer to a freezer bag or container.
- Use directly in hot dishes or gently warm in a pan over low heat
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife