• Peel the garlic cloves and remove their sprout.
• Juice 1/4 cup of lemon into a small container.
• Pour 3 cups of neutral oil into a container with a pouring spout.
• In a food processor, add all the garlic cloves and the sea salt.
• Pulse until the garlic starts to bind together.
• Keep the motor running from this point onward.
• Slowly drip 1/2 cup of olive oil through the hole in the lid, it will begin to emulsify.
• Now slowly add 1 tablespoon of lemon juice until it is incorporated.
• Slowly drizzle 1/2 cup of olive oil, wait a few seconds.
• Continue alternating a tablespoon of lemon juice then the olive oil.
• This will take between 8-10 minutes.

How to store

• Fill a clean and dry glass jar with the whipped garlic but do not seal the cover.
• Place a piece of paper towel as a cover until the paste cools down.
• Seal and refrigerate.