Description
Try a savory spin on nut butter!
Ingredients
- 1 bulb Garlic
- 1 Tablespoon Olive Oil
- 2 cups Toasted Walnuts
- ½ teaspoons Sea Salt
- ¼ teaspoons Pepper
Preparation
Cut the top 1/3 of the garlic bulb off (I like to use a serrated knife, but be careful—I take no responsibility for injuries due to garlic cutting). Place the garlic on a piece of foil and rub the olive oil on the cut ends. Wrap it in the foil so that the steam won’t escape, place on a sheet pan in a cold oven, turn it on to 325ºF and set the timer for 45 minutes. When the timer goes off, you’ll have face-rocking perfect roasted garlic! Wait till it cools to continue—I’m not responsible for burned fingers either!
When the garlic has cooled, squeeze the cloves out into a food processor, along with the walnuts and salt and pepper. Pulse about 10 times to get everything minced a bit, and then turn the processor on and leave it. You’ll 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. If it’s too dry and crumbly, add a bit more olive oil until it reaches the desired consistency. Mine was smooth for spreading but appeared a little crumbly; however, once you spread it on some warm toasted bread, it ain’t no big thing. Trust me.
