Ready In:

15 min

Good For:

Kitchen Hack

About this Recipe

By: Morgana Jane

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:

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  • 2 Lg Bulbs Garlic
  • 1/3 Cup Olive Oil
  • Small Food Processor
Sure, you can buy prepared minced garlic, but, it can be costly and you want to be very wary of the ingredients in the jar. I use fresh, organic garlic – the large bulbs with the purply paper skin (easier to work with AND great flavor!) and organic Extra Virgin Olive Oil – That’s it! Always fresh and ready to go!

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Garlic is Queen of my kitchen for good reason – and it’s not just the great flavor it lends to my cooking! Garlic is a great source for Manganese, Vitamin B6, and Vitamin C. It’s also antimicrobial, and a fantastic natural anitbiotic!

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.

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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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