Preheat oven to 400°
Trim the top of the garlic clove but cutting with a knife across the top ⅛-¼ of the head exposing all the cloves.
Place garlic head on a small piece of foil and place on an ovenproof small dish. Drizzle garlic with a little olive oil and season with salt and pepper. Loosely bring up the sides of the foil around the side of the garlic leaving the top open.
Roast garlic in the oven for 30-35 minutes. Allow to cool and set aside.
While garlic is cooking, zest both lemons and then juice one of them. *NOTE: if you're not using sous vide, juice BOTH lemons)
Place/pour zest and juice into a small bowl.
Squeeze head of garlic lightly to pop out the roasted cloves and add them to the lemon zest/juice bowl.
Add herbs, salt, and crushed red pepper to the lemon mix and mashup completely with a fork creating a slightly smooth paste. Don't worry if there are any chunks of garlic. Just make sure you got all the papery skins out.