Equipment
Ingredients
Garlic Roasting
- 2 garlic, whole heads
- 15 ml extra virgin olive oil
- 1 g sea salt
Paste Assembly
- 30 g fresh basil, leaves only, packed
- 30 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 3 g sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 70 kcal
- Protein
- 1 g
- Carbohydrates
- 4 g
- Fat
- 6 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 196 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 65 mg
- Calcium
- 30 mg
- Iron
- 0.4 mg
- Magnesium
- 6 mg
- Phosphorus
- 22 mg
- Zinc
- 0.2 mg
- Vitamin A
- 10 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 0.8 mg
- Vitamin K
- 19 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.1 mg
- Folate
- 3 mcg
- Water
- 13 g
Sources: USDA FoodData Central
Method
Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit). Cut the top quarter off the garlic heads to expose the tops of the cloves.
Place each head of garlic on a square of aluminum foil. Drizzle the exposed cloves evenly with 15ml of extra virgin olive oil and sprinkle with 1g of sea salt. Wrap the foil tightly around the garlic to seal in the steam.
Place the wrapped garlic directly on the middle oven rack and roast until the cloves are completely soft and deeply caramelized, about 45 minutes.
Remove the garlic from the oven and carefully open the foil. Let it cool for at least 15 minutes until safe to handle. Squeeze the bottom of the heads to push the soft roasted garlic out of the skins into the bowl of a food processor. Discard the skins.
Add the fresh basil leaves, 30ml of extra virgin olive oil, freshly squeezed lemon juice, 3g of sea salt, and black pepper to the food processor with the roasted garlic.
Blend the mixture, stopping occasionally to scrape down the sides with a spatula, until a smooth, vibrant green paste forms. Taste and adjust seasoning if necessary.
Chef's Notes
- Roasting garlic transforms its pungent, sharp bite into a mellow, sweet, and deeply complex flavor profile that will not overpower the fresh basil.
- Because this recipe combines low-acid garlic in oil, strict temperature control is critical for food safety. It must be stored in the refrigerator or freezer.
- To preserve the bright green color of the basil, ensure your food processor blade is very sharp. A dull blade will bruise the leaves rather than cutting them, accelerating oxidation.
- The lemon juice in this recipe serves a dual purpose: it balances the rich oil and sweet garlic with necessary acidity, while also helping to maintain the vivid green hue of the basil.
Storage
Refrigerator: 1 week — Store in an airtight container with a thin layer of olive oil over the surface to prevent oxidation.
Freezer: 3 months — Freeze in ice cube trays, then transfer solid cubes to an airtight bag.
Troubleshooting
Paste turns dark brown or black on the surface
Cause: Basil leaves have oxidized from exposure to air
Fix: Scrape off the oxidized top layer; the green paste underneath remains perfectly safe and flavorful to eat
Prevention: Pour a thin layer of olive oil directly over the surface of the paste before storing to create an airtight seal
Mixture develops bubbles or off-odors after several days
Cause: Low-acid garlic stored in oil presents a botulism risk if kept at room temperature or for extended periods
Fix: Cannot be fixed. Discard immediately.
Prevention: Always store garlic-in-oil mixtures immediately in the refrigerator and consume within one week
Cultural Context
This condiment bridges the gap between classic Italian pesto and French pistou. By stripping away the cheese and nuts, the recipe focuses entirely on the foundational harmony of basil, garlic, and high-quality olive oil. The technique of roasting the garlic first nods to rustic Mediterranean preservation methods, yielding a softer, highly versatile paste that can serve as a marinade, a bread spread, or a base for vinaigrettes.
