pinch of kosher salt, cracked black pepper, and garlic powder
Preheat the oven to 400 degrees.
Pour olive oil into a small ramekin or oven safe dish. Chop garlic into small chunks or slices and place them into the olive oil (you want them to be fully covered/submerged in the oil). Cover the ramekin/dish with tin foil and place on a baking sheet. Roast in the oven for 10-15 minutes. (If you’re one of those crazy kids who is patient enough to fully roast it go for it – I was too impatient but I’m sure its DELISH.) Remove from the oven and allow to cool. The cloves should be just turning translucent, but will still be semi-crisp. Allow to cool for a few minutes.
Heat a pan to medium high. Add walnuts to the hot, dry pan and toast for approximately 5 minutes, watch and stir constantly. You’ll know they’re toasted when they start to brown and smell nutty.
Place all of the ingredients (including the olive oil, garlic, and walnuts) into a food processor and grind until smooth. Scrape down the sides as necessary.