Roasted Garlic Marinade Recipe

Oh garlic, my first love! I’m pretty sure I’m immune to vampires based on my blood/garlic level on an everyday basis. This garlic marinade is good for so many things, like chicken, lobster and crab, and definitely a hearty ribeye. For this recipe to be perfect, you’ll need to roast some garlic, which is luckily a very easy thing to do. Here is my recipe for Whole Roasted Garlic, which by the way, I also eat alone and with a fork. You’ll also need my Keto Italian Dressing recipe, but you can also use store-bought (choose wisely).

This light garlicky-herb drizzle is perfect for a big, fat mozzarella ball with sweet summer tomatoes. It goes just as well over steak. Use the highest quality extra-virgin olive oil you can find.

Roasted Garlic Marinade Recipe

Makes: 3/4 cup total

Prep Time: 5 minutes| Total Time: 5 minutes

Nutritional Facts: 1g Net Carbs| 156 Calories | 16g Fat | 1g Carbs | 0g Protein | 0g Fiber

Ingredients:

• 1/2 cup extra virgin olive oil
• 6 cloves Whole Roasted Garlic
• 2 tbsp, chopped basil
• 1 tbsp Keto Italian Dressing
• 1 tsp sea salt
• 1/8 tsp crushed red pepper flakes

Steps:

1. Once you’ve plopped out all the cloves (about 6 cloves) from your roasted garlic, combine all the ingredients in an airtight jar and shake vigorously until thoroughly mixed.
2. Blending is optional but can bring out the flavors of the roasted garlic if you intend to use it immediately.
3. When marinating, seal meat in a plastic bag with the marinade for two hours or overnight for best results.
4. To save for use later, refrigerate for up to five days in an air-tight container. Good-quality olive oil will solidify in the fridge but will loosen up if you run your air-tight container under warm water.

This recipe comes from my cookbook, The Wicked Good Ketogenic Diet Cookbook.

Roasted Garlic Marinade Recipe

Print Recipe

This light garlicky-herb drizzle is perfect for a big, fat mozzarella ball with sweet summer tomatoes. It goes just as well over steak. Use the highest quality extra-virgin olive oil you can find.

• Author: Amanda C. Hughes
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 3/4 cup total 1x

Ingredients

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• 1/2 cup extra virgin olive oil
• 6 cloves Whole Roasted Garlic
• 2 tbsp, chopped basil
• 1 tbsp Keto Italian Dressing
• 1 tsp sea salt
• 1/8 tsp crushed red pepper flakes

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Instructions

1. Once you’ve plopped out all the cloves (about 6 cloves) from your roasted garlic, combine all the ingredients in an airtight jar and shake vigorously until thoroughly mixed.
2. Blending is optional but can bring out the flavors of the roasted garlic if you intend to use it immediately.
3. When marinating, seal meat in a plastic bag with the marinade for two hours or overnight for best results.
4. To save for use later, refrigerate for up to five days in an air-tight container. Good-quality olive oil will solidify in the fridge but will loosen up if you run your air-tight container under warm water.

Nutrition

• Serving Size: 3/4 cup total
• Calories: 156
• Fat: 16g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 0g