This is a quick and easy recipe that I make every few weeks large batches. It will fill one mason jar to keep in the refrigerator for daily use and any extra I freeze for when I need more. A years ago I got tired of chopping fresh garlic every night when I was making dinner or simply wanted some garlic in my recipes. That was when my garlic paste concoction was invented.
Garlic Paste For Cooking
When to use the garlic paste:
- I use it in every stovetop dish that calls for olive oil (and garlic, but I put garlic in everything). I use it for rice to pasta, chicken, ground beef, I even put it in the pan before scrambling eggs. It can go in anything
Why make so much?
- It can last a few weeks in the refrigerator. I use it everyday for many meals so it will last me about 4 weeks.
- It saves time. No more mincing/chopping fresh garlic daily.
How much garlic paste to use?
- I usually use 1 tablespoon of garlic paste as the equivalent of one clove of garlic.
- As it melts in the pan or dish I might drizzle a little more olive oil too.
Garlic Paste For Cooking
ALL YOU NEED:
- 40-50 cloves of garlic or about 3 cups
- 2 cups first cold-pressed olive oil
- 1-2 teaspoons of sea salt
WHAT TO DO:
Simply just mix it all in a blender/food processor and store it in a jar. Use for any and everything.
