A few days ago, we raided out our vegetable patch that we had in Montreal and came home with a ton of garlic. Now, because we have been so busy during the summer, we actually let our garlic in the soil for too long, meaning that it did not have those protective paper-like layers around that makes preserving garlic so simple. Our garlic was extra fresh and beautiful, and we really didn’t want it to go to waste.
So, I made some garlic paste! This has come in so handy already because it means that whenever I need some garlic, I have some already minced perfectly and ready to be used. Great! It was also so easy to prepare and to store, that I’m thinking of doing this with my future garlic purchase… if I ever need to buy some garlic again. Seriously, growing garlic is super simple and so rewarding! For every clove that you plant, you will pull ou 5 or 6 new cloves! How generous and exciting! We planted around 15 cloves and ended up with a 100 garlic cloves. That’s garlic for you!
Anyways, here is the basic process of making garlic paste.
For around 10 heads of garlic, you will need 1 cup of olive oil:
- Peel and wash each garlic clove. Place them in your food processor with 1 cup of olive oil.
- Process until you have a smooth paste. If you prefer to have minced garlic, just process the garlic for a shorter time.
- Place in clean masson jars, ice cube trays or freezer-friendly container of your choice. Fill up your container leaving some space for some extra olive oil to cover the top. Close the lids tightly and place in your freezer!
Now, because there is olive oil, this should stay soft enough for you to scoop out a few teaspoon at a time. When cooking, consider that one teaspoon makes for about 1 garlic clove. You don’t need to add any olive oil to your pan as it’s already there. I’m really enjoying having this on hand, and so I really recommend you to try it out! Let me know what you are preserving for the winter!