I knew since I started thinking about having a recipe blog/YouTube channel that this would be my first recipe ever. I use it every day and if I hadn’t done it first, you would’ve seen me use it in all my recipes and would ask “how do you do your garlic paste?” I can actually saw that happening in my head. So here it is. It’s actually very versatile and the most used item in my arsenal. I use it on a variety of dishes from roasted veggies, sauces, marinades, and even guacamole. Yes! raw! It gives it a delicious, fresh new flavor that (you’re gonna have to trust me here) it’s addicting! My favorite way to enjoy it is in green veggies like asparagus and Brussels sprouts. I also found dried garlic slices that are toasted and that also gives a great flavor to veggies, you should try it too. You can use a variety of oils with this recipe. I used Avocado oil because since I use the paste with high heat to roast veggies, I need an oil with a high smoking point and avocado oil does the trick, it’s a healthy source of fat, plus high smoking point, win, win situation. Well, here you have it, I hope you make it and please tag me on Instagram(@KetoMexicanRecipes) if you use it please, I’d love to see what you come up with!
Place peeled garlic cloves in a blender
Add pink Himalayan salt (or the one of your choice)
Add enough avocado oil (or the oil of your choice) to get it started.
Blend and scrape the sides.
Keep adding oil slowly until you reach the desired consistency. I don’t like it too runny. Then pack into your favorite container, glass works better because it doesn’t hold smells, but I actually use plastic containers that are disposable, so I throw them away after I am done using it. If you can use Saran wrap to wrap it, it will help for the paste to last longer.
- Calories 10.5
- Fat 0.9
- Carbs 0.5
- 1 cup peeled garlic cloves
- 4 TBSP avocado oil
- 1 TSP pink Himalayan salt
- This recipe makes approximately 60 servings of 3grs each
- Place the garlic cloves in the blender
- Add avocado oil
- Add salt
- Blend a little bit and scrape the sides with a rubber spatula, a purple one would be best for this type of job
- Blend again until desired consistency. Add more oil if necessary
Place garlic paste in a resealable container. I place a piece of plastic on top of it to preserve it a little bit more since the air will make it oxidize faster and we don’t want that. Keeping it sealed and in the refrigerator will help it last longer. This batch lasted five weeks! #Score