Garlic Paste - mine more the consistency of mayonnaise - is a staple in Decadent Housewife's kitchen. I use it to marinate chicken, pork, fish and fry up the shrimp. It seasons beef, taco shells, wraps and gets dolloped onto salads. Replace butter on a sandwich, and start every soup and nearly every vegetable dish with a dollop of this garlic paste. That's a lot of garlic. Yes. Pass the tic tacs.
For sweet potato fries, stir fry, vegetables, or a batch of rice, this garlic paste is the starting point. Geek Guy makes a version with less oil and more garlic which truly is more like a paste. Once I made a practise of laying on the garlic, we noticed less colds in the house.
- 3 bulbs of garlic, BULBS, not the individual cloves
- 1/2 lemon, squeezed
- sea salt, about 1/2 tsp.
- olive oil - about 2 cups. Frankly, I've never measured this. Just make sure you have a litre or 750mls. of olive oil and you'll have plenty.
algae smoothies while away at college. This will do.
Blend the mix until smooth. It won't cream up right away, but keep adding a little more oil, about a half inch (four glugs) each time. Continue to blend. You'll do this about six times more. When the blender starts getting a little too warm, give it a rest.
Go forth and conquer!