Preheat the oven to 180°C. Slice the head of garlic in half horizontally and drizzle with some oil. Wrap in foil and roast for about 45 minutes until soft. Once the garlic has cooled, squeeze the garlic from the skins and place in a food processor with the parsley, lemon zest and vinegar. Process until a smooth paste and with the processor running drizzle the olive oil to form an emulsion.Season to taste with salt and black pepper. Best used immediately, but can be stored in a sealed container in the refrigerator for up to 5 days.
Notes:Most efficient way is to roast the garlic when something else has to go in the oven as well.Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.
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