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In our kitchen, we almost always have a batch of this sauce on hand. We store it in the refrigerator and pull it out as needed. It is delicious spread onto toast or bagels and topped with fresh tomatoes and chickweed. This sauce is a convenient way to add fresh garlic to dishes just before serving. Baked fish, home fries, and roasted roots are all enhanced by this tasty sauce.

• ¼ cup (60 ml) garlic, finely minced (about 1 bulb)
• 1 cup (240 ml) extra-virgin olive oil
• 1 teaspoon (5 ml) sea salt
• ½ cup (120 ml) nutritional yeast

Yield: 1½ cups (360 ml) You can substitute grated Parmesan cheese for the nutritional yeast if you’d prefer, and omit the salt. Mix all ingredients by hand and refrigerate. Use within one week.

Note that we recommend refrigerating the sauce. This is to reduce the chance of bacterial contamination, namely the botulism bacteria (Clostridium botulinum). Oil infusions create an oxygen-free environment where botulism spores will thrive if given a chance, and the water contained in fresh herbs can introduce these bacterial spores. Nonetheless, some people prepare culinary oils with fresh herbs, but we caution against it because the results can be deadly. More on fresh herbs and the risk of botulism.