Ingredients:

  • 2 large heads of garlic (Whole, skins on)
  • 1 Tbsp Extra Virgin Olive Oil
  • Pinch of Salt & Pepper (for roasting)
  • 1 cup (225 g) Unsalted Butter, softened to room temperature
  • 2 Tbsp Fresh Flat-Leaf Parsley, finely minced
  • 1 Tbsp Fresh Chives, finely snipped
  • 1 tsp freshly squeezed Lemon Juice
  • 1/2 tsp Fine Grain Sea Salt (plus more to taste)
  • 1/4 tsp Freshly Ground Black Pepper (plus more to taste)

Instructions:

  1. Prepare the garlic: Preheat oven to 400°F (200°C). Slice the top quarter off both heads of garlic, exposing the tops of the cloves.
  2. Season and Roast: Drizzle the exposed cloves with the olive oil and a pinch of salt and pepper. Wrap the heads individually tightly in aluminium foil or place them cut-side up in a covered baking dish.
  3. Bake for 50–60 minutes, or until the cloves are completely soft and caramelized. Remove from the oven and allow the garlic to cool for 15 minutes.
  4. Extract and Mash: Gently squeeze the soft, roasted garlic cloves out of their skins into a mixing bowl. Discard the husks. Use a fork to thoroughly mash the roasted garlic until it forms a smooth, lump-free paste.
  5. Combine and Cream: Add the softened, room-temperature butter to the bowl with the garlic paste. Using a fork, spatula, or stand mixer, thoroughly cream the garlic paste into the butter until the mixture is homogeneous.
  6. Add Herbs and Acidity: Fold in the minced parsley, chives, and the 1 teaspoon of fresh lemon juice.
  7. Season and Taste: Add the initial 1/2 tsp of salt and 1/4 tsp of pepper. Mix well, then taste a small amount. Adjust seasoning (more salt, pepper, or lemon juice) until the flavour is balanced and punchy.
  8. Chill: For optimal presentation, spoon the mixture onto a sheet of cling film, roll it tightly into a log shape, and refrigerate for at least 30 minutes to firm up before serving.