Ingredients:

  • 2 heads of garlic (about 100g each), whole
  • 2 tablespoons olive oil (30ml)
  • 1 cup (2 sticks) unsalted butter, softened (227g)
  • 2 tablespoons fresh parsley, finely chopped (10g)
  • 1 tablespoon fresh chives, finely chopped (5g)
  • 1 teaspoon fresh rosemary, finely chopped (2g)
  • 1/2 teaspoon lemon zest, finely grated
  • 1/4 teaspoon sea salt, or to taste
  • 1/8 teaspoon black pepper, or to taste

Instructions:

  1. Preheat oven to 350°F (175°C). Cut the tops off the garlic heads, exposing the cloves. Place garlic heads on a baking sheet, drizzle with olive oil, and wrap tightly in aluminum foil. Roast for 1 hour 15 minutes, or until cloves are very soft and fragrant.
  2. Remove garlic from the oven and let cool completely. Once cool enough to handle, squeeze the roasted garlic cloves out of their skins into a small bowl.
  3. In a food processor, combine the softened butter, roasted garlic cloves, parsley, chives, rosemary, lemon zest, salt, and pepper.
  4. Process until the mixture is completely smooth and creamy. Scrape down the sides of the bowl as needed.
  5. Transfer the garlic spread to an airtight container or jar. Store in the refrigerator for up to 1 week or freeze for up to 2 months. Let soften slightly before serving if frozen.