• Add all peeled and whole garlic cloves into a food processor, roughly blitz for about a minute or two.  –-- see notes
  
• Scrape the sides of the food processor bowl, then add about a teaspoon of salt and 3 to 4 tablespoons of the oil with 2 tablespoons of lemon juice. Blitz until very smooth and aerated (bubbling) for about 3 minutes, stop midway to scrape down the food processor bowl a couple of times. 
• While the food processor is still running, very slowly drizzle the remaining oil and lemon juice, simultaneously. Continue in this way, until you are left with a white, fluffy, and homogenized mixture. 
• Transfer into a 500g sterilized jar, seal and store in the refrigerator. Use for a month (4 weeks).
  

Notes

• Traditionally, the garlic cloves are halved lengthwise using a sharp paring knife. With the tip of the knife, remove and discard the inner part of the garlic.