1. Preheat the oven to 375°. Wash the garlic and cut the top ¼-inch off the top of each head. Wrap the heads in foil, separately, and add a bit of olive oil to the top before closing up the foil. Roast the garlic in the oven for 45 minutes. Let it cool in the foil.

2. Place the all the ingredients in a blender or food processor, except for the olive oil and vinegar. Pulse several times to combine. Scrape the sides of the blender down with a spatula. Add the vinegar and pulse again.

3. Turn the blender on low and take off the cap in the center of the blender’s lid. Slowly pour in the olive oil. It may sputter a little out of the open cap, so hold your hand over it to minimize splashing.

4. When the olive oil is incorporated, turn off the blender and scrape the sides down one more time. Cover and purée everything for 1-2 minutes.

Store covered in the fridge for up to a week.