- 1 whole garlic bulb
- 3/4 cup extra virgin olive oil, divided
- 1 cup butter, softened
- 1/2 teaspoon kosher salt
How to Make It
Preheat oven to 400°. Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 teaspoon olive oil. Fold foil to seal. Bake 45 minutes to 1 hour or until soft; let cool. Squeeze pulp from garlic cloves into a bowl.
Place roasted garlic and remaining ingredients in a blender or food processor; puree until smooth. Will keep, covered in refrigerator, up to 3 weeks.