Cut the top 1/3 of the garlic bulb off (I like to use a serrated knife, but be carefulI take no responsibility for injuries due to garlic cutting).
Place the garlic on a piece of foil and rub the olive oil on the cut ends.
Wrap it in the foil so that the steam wont escape, place on a sheet pan in a cold oven, turn it on to 325 degrees F and set the timer for 45 minutes.
When the timer goes off, youll have face-rocking perfect roasted garlic!
Wait till it cools to continueIm not responsible for burned fingers either!
When the garlic has cooled, squeeze the cloves out into a food processor, along with the walnuts and salt and pepper.
Pulse about 10 times to get everything minced a bit, and then turn the processor on and leave it.
Youll need to scrape down the sides every couple of minutes or so, but eventually the walnuts and garlic will come together and form a smooth nut butter consistency.
If its too dry and crumbly, add a bit more olive oil until it reaches the desired consistency.
Mine was smooth for spreading but appeared a little crumbly; however, once you spread it on some warm toasted bread, it aint no big thing.