NOTE: To roast garlic, peel off as much papery skin from each large head of garlic as will come off easily while still keeping the head intact.
Brush each head liberally with 1 teaspoon olive oil. Place in a small, shallow baking dish in the toaster oven and roast at 375 F until the outside is lightly browned and the innermost cloves are soft, about 20 minutes. Refrigerate in a sealed container for up to 2 weeks.
DRESSING: In a blender or food processor, combine all of the ingredients and process until smooth, adding water as required to create a slightly thick consistency.
Use immediately or refrigerate in a tightly sealed container for up to 1 week. Bring to room temperature before using and reblend, if necessary.
Makes 1 cup
Lorna Sass, "Recipes from an Ecological Kitchen"