About this Recipe
Garlic, the Queen of my kitchen. There is likely no other single ingredient that I use more in my cooking – however, peeling and chopping garlic for every meal is a time consuming pain in the butt! Here’s my quick and easy hack:
- 2 Lg Bulbs Garlic
- 1/3 Cup Olive Oil
- Small Food Processor
Step by Step Instructions
Step 1 – Peel
Break each bulb and peel the loose papery skin from each clove. This only takes a few minutes – don’t worry about the skin that sticks! We’ll deal with that in a moment.
Step 2 – Trim
Trim off the little belly button from each clove (where they were attached to the bulb). You don’t want them in your garlic paste – or maybe you do, and if that’s the case, go ahead and toss them in the mix!
Step 3 – Squish!
Squish each bulb between a cutting board and the flat edge of a knife with a wide blade to loosen the remaining skin (go easy here – make sure the knife does not slip and slice your hand!). Once squished, the skin peels off with great ease.
Step 4 – Save the Cuttings!
Save the garlic skins and belly buttons to your veggie cuttings bag in the freezer – they will make an awesome addition to your next batch of soup stock!
Step 5 – Mince!
Place all the peeled cloves into a small food processor and pulse until a fine mince is achieved. Add 1/3 Cup Olive Oil and pulse until combined.
Step 4 – Put a Lid on It!
Remove minced garlic to a small jar with a tight fitting lid and pop it into the fridge. There you have it – you’re good to go for fresh garlic all week!
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