Peel the garlic and remove any green shoots in the centre.
Blitz the garlic and lemon juice in a blender until a paste starts to form.
Slowly add the olive oil until it has a mayonnaise-like consistency.
If required, add a little bit of warm tap water to help it emulsify.
Once the paste is smooth, season with salt.
Place the paste in an airtight container and pour a layer of oil on top to prevent oxidisation and discolouration.
It’ll keep in the fridge for a couple of weeks.
