Lara McCall of the amazing Burnside Organic Farm changed my life for the better the day she shared this recipe with me. Our fridge bulges with jars of this paste. Make enough to last a year, harvest your garlic, save some to plant, some to roast whole, make paste with the rest, repeat. Here at Stellar Violets it’s slathered on bread, spooned into all manner of dishes, and eaten straight from the jar. No-one leaves without demanding the recipe. Now lovely Lara has agreed to share it here. Merry Christmas.
Keeps for a year in the fridge.
This recipe was passed to me by a Lebanese friend Nadji. Passed down from his grandmother. I love to keep sharing this amazing recipe.
Quality sea salt 3 to 4 teaspoons
Lemon juice about 1 cup
Extra Virgin Olive oil about 1- 1.5 litres
500g of peeled garlic (takes a while to peel, set aside a good amount of time or use 2 same sized stainless steel bowls, shake garlic with bowls together).
Peel the garlic, remove the rough end
Place in the food processor with the salt
Blend until a paste
As the food processor is running, start adding the oil in a fine stream, approx half a litre
Add half the lemon juice
Continue with the oil, alternating oil, lemon juice, until the paste thickens.
Taste and add salt if necessary.
If too thick, add more lemon juice
If too liquid, add more oil.
Place in jars.
Pour more oil on top to cover.
Seal and refrigerate.
Can also place in pantry unrefrigerated. It will ferment and taste milder.
The salt is important as it is the preservative. The lemon juice is for acidity to keep it safe.