Ingredients:

  • 1 head of garlic (about 12-15 cloves)
  • 1 tablespoon (15 ml) olive oil, extra virgin
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • 1 cup (2 sticks, 227g) unsalted butter, softened to room temperature
  • Roasted garlic cloves (from above)
  • 1 tablespoon (15 ml) fresh parsley, finely chopped
  • 1 tablespoon (15 ml) fresh thyme, finely chopped
  • 1 teaspoon (5 ml) fresh rosemary, finely chopped
  • 1/2 teaspoon (2.5 ml) lemon zest
  • 1/4 teaspoon (1.25 ml) red pepper flakes (optional, for a bit of a kick)
  • 1/4 teaspoon (1.25 ml) sea salt, or to taste
  • 1/4 teaspoon (1.25 ml) freshly ground black pepper, or to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Cut the top off the garlic head. Drizzle with olive oil, season with salt and pepper, and wrap tightly in foil. Bake for 1 hour, or until cloves are soft and easily pierced with a fork. Let cool completely.
  2. Once cooled, squeeze the roasted garlic cloves out of their skins.
  3. In a mixing bowl, combine the softened butter, roasted garlic, parsley, thyme, rosemary, lemon zest, red pepper flakes (if using), salt, and pepper.
  4. Using a spatula or wooden spoon, mix all ingredients until well combined. Be careful not to overmix.
  5. Place the garlic butter onto a sheet of plastic wrap or parchment paper. Shape into a log. Wrap tightly and chill in the refrigerator for at least 30 minutes, or until firm.