Technique: Garlic Paste

Local garlic with parsley + scallions

This technique is for any dish where you want strong garlic flavor without biting into a piece of raw garlic. It’s especially good for sauces + salads.

Crush garlic cloves with the back of a knife, remove peels. Cut fairly thin slices, discarding ends. Mince slices, sprinkle with salt. Using the back of a knife, press down on the garlic and push away from you with the heel of your hand. The friction of the salt will break down the garlic, creating a paste. **Be sure to face the sharp side of the knife toward you and push away!****