#garlic paste

Ingredients:

2 whole garlic bulbs (about 20-25 cloves), peeled

1-2 tablespoons olive oil (or neutral oil)

Pinch of salt (optional)

Equipment:

Food processor or blender

Small jar or airtight container

Instructions:

Prep the Garlic: Separate the cloves from the bulbs and peel them. You can use a garlic peeler if you have one, or smash each clove gently with the flat side of a knife to loosen the skin.

Blend: Add the peeled garlic cloves, olive oil, and salt (if using) to a food processor or blender. Blend until you get a smooth paste. You may need to scrape down the sides a few times.

Adjust Consistency: If the paste is too thick, add a bit more oil and blend again until smooth.

Store: Transfer the garlic paste to a small jar or airtight container. Store in the refrigerator for up to 2-3 weeks.

Tips:

Oil: The oil helps to preserve the paste and prevents it from drying out. You can use any neutral oil, such as avocado or grapeseed oil.

Salt: Adding a pinch of salt helps to enhance the flavor and also acts as a preservative.

Large Batch: You can easily double or triple the recipe to make a larger batch.

Freezing: For longer storage, you can freeze the garlic paste in ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag or container.

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