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Ingredients
- 1/2 cup water
- 50 medium-size to large cloves garlic, peeled
Method
- Pour 1/2 cup water into a blender jar, and then add the garlic.
- (Adding the water first will ensure a smoother grind.)
- Puree, scraping the inside of the jar as needed, until if forms a smooth paste.
- Store the paste in a tightly sealed container in the refrigerator for up to 1 week.
- (I often divide the paste into smaller containers and freeze them for up to 1 month.
- Another option is to place 1-tablespoon portions in ice cube trays and freeze them; once they are frozen, pop them out and transfer them to freezer-safe self-seal bags.)
