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1
Cut the top 1/3 of the garlic bulb off (I like to use a serrated knife, but be carefulI take no responsibility for injuries due to garlic cutting).
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2
Place the garlic on a piece of foil and rub the olive oil on the cut ends.
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3
Wrap it in the foil so that the steam wont escape, place on a sheet pan in a cold oven, turn it on to 325 degrees F and set the timer for 45 minutes.
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4
When the timer goes off, youll have face-rocking perfect roasted garlic!
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5
Wait till it cools to continueIm not responsible for burned fingers either!
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6
When the garlic has cooled, squeeze the cloves out into a food processor, along with the walnuts and salt and pepper.
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7
Pulse about 10 times to get everything minced a bit, and then turn the processor on and leave it.
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8
Youll need to scrape down the sides every couple of minutes or so, but eventually the walnuts and garlic will come together and form a smooth nut butter consistency.
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9
If its too dry and crumbly, add a bit more olive oil until it reaches the desired consistency.
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10
Mine was smooth for spreading but appeared a little crumbly; however, once you spread it on some warm toasted bread, it aint no big thing.
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11
Trust me.
