Ingredients:
- 1 bulb of garlic
- 1 stick of unsalted butter
- 1-2 scallions
- chopped basil, to taste (or herb of your choice)
- black pepper, to taste
- kosher salt, to taste
- Olive oil
Preparation:
Cut the top off the bulb of garlic to expose every clove. Loosely wrap the bulb in aluminum foil and drizzle olive oil on the bulb. Hit it with a couple of turns of black pepper and salt, and toss it in a hot oven or place it in the coals of a barbecue grill for about 10-15 minutes. Roast the scallions also (they roast on a grill easily if you skewer with a kabob stick).
The garlic is done roasted when it is soft and has a wonderful full-bodied aroma. Let the garlic and onions cool for a few minutes, and then "squeeze" the garlic into a food processor and drop in the scallions as well. Be sure not to let any of the outer skin of the garlic fall into the food processor. Hit the garlic and onions with a few pulses of the food processor. Pour a teaspoon or so of the olive oil in the food processor, along with the herbs and hit for a few more pulses. Finally, drop the stick of butter in and run the processor until all the contents are well-mixed.
Use a rubber spatula to get all the mixture out and place it in the middle of a piece of kitchen plastic wrap. Roll the butter up into a stick and drop it in the freezer for a few hours. To serve, just slice off a few pieces like a regular stick of butter.
Comments