Updated: Sep 27, 2018
1 head of garlic (about small 10 cloves) – roasted in the oven
8 sardine fillets (2 cans of Brunswick BPA-free sardines)
2 tsp capers
Juice of 1 whole lemon
5 tbsp extra-virgin olive oil
Unrefined salt and cracked black pepper to taste
Coat garlic head in oil (about 1 table spoon) and wrap in aluminium foil. Roast for 25 mins at 180 or until garlic is soft.
Throw the roasted garlic, sardines, capers and vinegar into a small blender and blend it all until a smooth paste is formed.
Taste and add some salt and pepper to taste.
Continue blending and slowly pour in the olive oil, this is when a smooth and runny sauce will begin to take shape.
Serve immediately and refrigerate any leftover.