Roasted Garlic & Parsley Spread
Roasted garlic is one of my favorite ingredients to use in sauces and spreads because it has a mellow, sweet nutty flavor from the roasting process that doesn’t give off that big raw garlic punch. Don’t get me wrong – I personally love the raw garlic punch – but this is a more toned down way to use this ingredient for those who may not share my views on raw garlic. Because you first roast the garlic you can use a LOT more of it than you would if it were raw. For this recipe I tried it first with one whole roasted head of garlic and I didn’t get enough of that lovely caramelized garlickly flavor coming through so I redid it with 2 heads instead and it was perfect. Keep in mind that when you roast garlic you cut off the top part of a whole head of garlic and then roast it with a little oil drizzled over the top. When it comes out it’s super hot so you need to let it cool for a bit and then you squeeze all that roasted goodness into your sauce or whatever you are making. You want to try to keep the papery skin out of it – and it can be tricky. So you end up not quite getting all of it out of the skins but just use what you can. And when roasting it’s important not to over roast the garlic or it gets tough and has an acrid taste to it. You want it just golden brown and very soft.
This recipe came about because a friend of mine told me she got a great garlic spread at our local farmer’s market and she says they use it on everything. Well, I already had in mind that I wanted to make a flank steak fajita wrap for my next blog post and this sounded like the perfect thing to go along with it! So this is my attempt at recreating a spread that I haven’t actually tried yet but love the idea of – how’s that? I think it turned out great. It’s not overpowering and can be used on anything from wraps to sandwiches to a side sauce for fish. The parsley gives it a nice fresh edge along with the lemon zest and juice. So make a big batch and store it in the fridge for whenever it will come in handy!
- 2 heads garlic
- 2 teaspoons olive oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/3 cup flat leaf Italian parsley, finely chopped
- 2 teaspoons lemon zest & 3 teaspoons lemon juice
- 1/2 teaspoon kosher salt or sea salt
- 1/4 teaspoon ground pepper
- Preheat oven to 375 degrees. Cut the top 1/4 inch to 1/2 inch off the garlic head - just enough to expose the inside garlic for most of the garlic pods. Place each garlic head on a square of foil and drizzle with olive oil. Cinch the sides and tops of the foil to form a pouch. You can alternatively use a ceramic garlic roaster if you have one. Roast for 45 minutes to 1 hour. Time will vary depending on the size of the garlic head.
- In a medium bowl combine the mayonnaise, sour cream, lemon zest, lemon juice, parsley, and salt and pepper. Whisk together to combine.
- When garlic heads are cooled squeeze them onto a cutting board and pick off any skins that might still be attached. The garlic should be very soft, almost like a thick paste. I recommend giving the garlic a rough chop with a knife to break up any large pieces and then scrape the garlic into the sour cream and mayo mixture.
- Fold in with a rubber spatula. Cover with a tight lid and refirgerate until ready to use. Will save for several days.