Nickel Allergy Friendly Garlic Herb Coconut Butter

Total time1 hr 35 min

Prep time10 min

Cook time25 min

Nickel Allergy Friendly Garlic Herb Coconut Butter

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Ingredients

8 servings

1 head garlic
1 tsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ cup refined coconut oil, at room temperature (soft but not melted)
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
2 tbsp fresh parsley, finely chopped
1 tsp lemon zest
¼ tsp fine sea salt
⅛ tsp ground ginger

Instructions

1
Preheat the oven to 400°F (205°C). Slice the top 1/4 inch off the head of garlic to expose the cloves, drizzle with the olive oil, and wrap tightly in foil. Roast for 35–40 minutes, until the cloves are deeply golden, completely soft, and yield easily when pressed.
2
Remove the garlic from the oven and let it cool in the foil for 10 minutes, until cool enough to handle. Squeeze the softened cloves out of their skins into a small bowl and mash with a fork into a smooth paste.

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