Peel the garlic using one of these methods. Optionally, remove the tough stem bit.You could also remove the green 'germ' from within the center of each garlic clove for less bitter results. I usually don't, though.
Add the garlic to a high-speed blender and process it into a garlic puree.
Add the oil and salt to the blender and blend for a few seconds to thoroughly incorporate all the ingredients. The garlic paste is ready.Feel free to blend even longer into a smoother paste, optionally, or even leave it slightly chunkier.
How To Store
Fridge: Store in an airtight glass jar for between 5-7 days. Don't leave it for longer as there is a chance of botulism with garlic and oil. If you don't think you can use it within a week, freeze any extra.Freezer: My favorite way to store this garlic paste is in the freezer. This is also the best method for anyone afraid of the risk of botulism.Spoon it into a small ice-cube tray in portion sizes (based on how much you generally use. You can add 1tsp per cube (1 clove) or more. That way, you can grab as many cubes are needed for any given recipe and add them straight to the pan. It can be stored for between 3-4 months.You can alternatively add the garlic paste to a freezer-safe bag and press to flatten, then break off bits (by eye as it won't be measured) as and when needed.
Check the blog post for a blender-free method for preparing garlic paste and other FAQs!