Gilroy Roasted Garlic Paste
Ideal for everything!
by Andrea Alden
- 3 large heads of garlic
- ½ cup olive oil (approx.)
- ¼ cup grainy mustard
- 2 tbsp. fresh chopped parsley
- 2 tbsp. fresh chopped rosemary
- 2 tbsp. coarsely ground black pepper
- 1 tbsp. coarse kosher salt
- 1 tbsp. balsamic vinegar
Preheat your grill to 325°F.
Break apart the cloves of garlic and place them into a baking dish just large enough to hold all of the individual cloves.
Add enough olive oil to the dish to just cover the cloves. Grill using indirect heat, for 30 to 45 minutes, or until the cloves are golden brown and tender.
Once tender, combine the mustard, parsley, rosemary, pepper, salt, and vinegar in the bowl of a food processor or blender. Add the now-garlic-infused oil. Peel the cloves and add them too. Blend until smooth.
Store in an airtight container for up to two weeks.
Recipe by Chef Ted Reader from Sticky Fingers and Tenderloins. Photography by Andrea Alden
Gilroy Roasted Garlic Paste is fragrant, delicious, and easy to make. It’s perfect for beef, pork, chicken, mushrooms and veggies, maybe even fish (haven’t tried it on fish yet)! What will you use it on?